ONE POT BARLEY BUTTERNUT STEW

6 servings, 30 minutes

INGREDIENTS

• 2 tbsp ghee

• 1 tsp fennel seeds

• 1 cup celery, chopped

• 1 1/2 cup butternut squash, peeled, deseeded and chopped into cubes

• 1 medium zucchini, chopped into small peices

• 2 tsp dried marjoram

• 2 tsp dried oregano

• 2 tbsp fresh rosemary leaves

• 1 cup hulled barley (soaked for 2 hours with dash of ACV or lemon juice)

• 1/2 cup green mung beans (preferably soaked for 2 hours)

• 1/4 tsp turmeric powder

• 5-6 cups veggie broth (add more to desired consistency)

• Salt and pepper to taste

• Olive oil for topping

• Fresh lemon juice for topping

DIRECTIONS

1. Heat ghee in a large pot over medium heat. Add the fennel seeds and saute until aromatic (1-2 mins).

2. Add the celery, squash, zucchini, marjoram, oregano, and rosemary leaves. Saute for 2-3 mins.

3. Strain the soaked mung beans and barley then add to the pot with the veggies. Add turmeric powder, stir, then add the veggie broth.

4. Bring to a boil, then reduce to a simmer. Cover and allow to cook until the beans and barley are soft (30-35 mins). If using unsoaked mung beans and barley, it may take a bit longer to cook.

Season with salt and pepper to taste at the end of cooking. Top with olive oil and fresh lemon juice. Enjoy!

#onepotmeal #soup #stew #vata #pitta #kapha #fall #winter

Notes

• Good for all doshas!

• Great for when you want a hearty stew full of nutrient-rich whole grains and seasonal veggies.

• Because we are using butternut squash and zucchini, this is best during the fall months. BUT you can always substitute a seasonal veggie of choice for these two items. Soups and stews are to be played with!