Ingredients:

• 1 bag lentils (I think this is about 2 cups)
• 1 cup pearl barley
• 3 carrots
• 1 large onion
• 1 tablespoon minced garlic
• 1 cans diced tomatoes (for a total of about 28 oz)
• 1 can tomato paste
• 1/4 cup soy sauce
• 3 tablespoons marmite (yeast extract)
• 2 or 3 jarred red pepper halves + generous pour of liquid
• 3 tablespoons vegan red wine vinegar
• 1/2 cup vegan red wine
• optional: 1 hot pepper

Directions:

Saute onions, carrots, hot pepper, garlic in a small amount of water until soft. Then add remaining ingredients and enough water to cover and comfortably stir (about 6 cups or so). Bring to a boil, reduce heat, cover and simmer 1 hour or more. Would probably work in a slow cooker too. Season to taste with salt. Add additional liquid if needed.

This seems to be a really flexible recipe and works with whatever you want to throw in out of the spice cabinet. Here are some more suggestions to add with everything else:

• Black Pepper
• Italian Seasoning (Maybe 1 teaspoon?)
• Veggie Bullion Cube
• Garlic powder
• “Steak” style seasoning (generous 1 teaspoon or more) (paprika, sage, parsley, savory)
• 1/4 teaspoon cumin (or more to taste)
• Cayenne pepper (just a little)
• Oregano
• 1 teaspoon vegan mustard
• Liquid Smoke to taste
• nutritional yeast (maybe 1 tablespoon)

(This sounds like quite a list, but trust me, the finished stew is thick rich, mildly “beefy”, robust, and well-seasoned–have a generous hand with whatever spices and seasoning you use and you will be amply rewarded. Taste often :)).

This recipes keeps very well and freezes wonderfully.