8cups(2 L) low-sodium chicken broth or water (see notes)
1/4tsp(1 mL) pepper
Directions
Heat oil in a large saucepan over medium-high. Squeeze sausages out of their casings into the saucepan and cook, breaking up with a spoon, until no longer pink.
Chop the celery, including leaves, and add to sausage. Cook, stirring, for five minutes. Stir in barley, lentils, and broth or water. Bring to a boil. Reduce heat, cover pan, and simmer for 45 minutes or until barley and lentils are tender. Season with pepper to taste.
Notes
You can use 2 x 900 mL cartons of low sodium broth
Reprinted with permission from Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth.
8cups(2 L) low-sodium chicken broth or water (see notes)
1/4tsp(1 mL) pepper
1
Heat oil in a large saucepan over medium-high. Squeeze sausages out of their casings into the saucepan and cook, breaking up with a spoon, until no longer pink.
2
Chop the celery, including leaves, and add to sausage. Cook, stirring, for five minutes. Stir in barley, lentils, and broth or water. Bring to a boil. Reduce heat, cover pan, and simmer for 45 minutes or until barley and lentils are tender. Season with pepper to taste.
