Tomato, Kale, and Lentil Stew

A good use for late season tomatoes and the kale that continues to flourish in my garden. This recipe makes a big batch, and it freezes beautifully. It's a good hearty dish for colder weather.

1/2 cup dried pearl barley
1/2 cup dried quinoa
3/4 cup dried brown lentils
6-8 cups water
2 veggie bouillon cubes
6-8 cloves garlic, minced
6 cups chopped seeded tomatoes
1 medium onion, coarsely chopped
6 cups coarsely chopped kale
2 Tbsp dry sherry
¼ cup soy sauce
1 Tbsp ground coriander
1 Tbsp dried oregano
Freshly ground black pepper to taste
Salt to taste

Combine the barley, quinoa, and lentils in a large soup pot with about 6 cups of water and the bouillon cube. Cover and bring to a boil. Lower the heat and simmer until the grains and lentils are tender, about 25 minutes. It may be necessary to add more water during the cooking process.

While the lentils and grains cook, you can chop the remaining ingredients. Add the garlic, onions, and tomatoes as soon as they are ready. When the grains and lentils are just tender, add the kale cook until it begins to wilt, about 2-3 minutes.

Add the sherry, soy sauce, coriander, oregano, and black pepper. Cook until the kale is tender, another 5 minutes or so. Taste and add salt if desired. Adjust seasonings if needed.

Serves at least 6.

Note: The grains will continue to absorb water when the stew is done cooking. Leftovers may require the addition of more liquid.