1/2cupFrench LentilsFrench or regular green lentils
2carrotspeeled and thin sliced
2ribscelerysliced cross ways
1cupyellow onionsmall dice
3 1/2cupschicken broth
1sprigfresh rosemaryor 1/4 teaspoon dried
2cupsRoasted Turkey or ChickenCut into bite sized pieces
16ounceCanned chopped tomatoesundrained
1/2cupQuick Cooking Barley
Measure lentils and place them in a colander. Rinse and set aside.
Melt butter in a Dutch oven over medium high heat. Add sliced carrots and cook, stirring occasionally for 5 minutes. Add celery and onion and cook for another 5 minutes. Add garlic and cook until fragrant.
Deglaze the vegetables with 1/2 cup of wine. Cook, scraping up bits from the bottom of the pan. Add Chicken Broth and spices. Stir until all is mixed together.
Add lentils and remaining 1/2 cup of wine. Cook lentils according to package instructions. 10 minutes before lentils are to be done, add quick cooking barley, tomatoes and turkey or chicken.
This recipe calls for Quick Cooking Barley which cooks in 10 minutes. If using pearl barley, adjust cooking time instructions accordingly. I've included affiliate links for your convenience.