Squash, Chickpea & Red Lentil Stew

So this week I finally got to try a recipe that one of my coworkers at the Hospital Lab had given to me. She's not Vegetarian, Vegan or plant-based but, she knows that I am. And she was just going on about how good this stew was. So, whenever a 'meat-eater' gives me a plant-based recipe and they are excited about it I just

Mushroom Red Wine Barley Stew

So fall is in the air. Stews are now on the menu! Here's one I created this evening. All those fall root veggies, warm thick broth, aroma of wine and herbs .... sooo good. 

Olive Oil 2 Tbs (or so)

Onion 1-2 (chopped)

Bell Pepper 1/2 (diced, any color)

Mushrooms 1lb (cleaned, stems removed)

Garlic (3 cloves smashed and chopped)

Sage (fresh 2 Tbs, dry 2 tsp.) 
Thyme (fresh 2 Tbs, dry 2 tsp.) 

Salt

Pepper

Whole Wheat Flour 1-2 Tbs

Red Wine 1 cup

Vegetable Broth 4-6 cups (homemade if you have it)

Baby Potatoes 1/2 to 1lb (cleaned left whole)
Celery 3 stalks (cut into biggish chunks)

Carrots 3 (cut into biggish chunks)

Parsnip 3 (quartered lengthwise)

Rosemary (fresh chopped fine)

Bay Leaf

Barley 1 cup (soaked over night, sprouted if you have the time)

1. In large pot on medium-high heat add first 9 ingredients and sauté until tender. Sprinkle Flour over cooked veggies and stir (if too sticky add extra olive oil). Let flour brown slightly. Add wine and continue stirring. (this will thicken quickly) Slowly add broth and continue stirring until everything is fully incorporated, making sure there are no lumps.

2. Add remaining ingredients. Taste to see if additional seasoning or wine ;-) is need. Bring to a boil, reduce heat to low/simmer, cover and allow to simmer for 45 mins. Remove lid and check Barley for doneness, it should be tender. Taste and re-season as needed. 

3. Remove Bay Leaf. Transfer to bowls and enjoy.