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Veggie Table - Show #15

Scarborough Fair Stew

1 tsp (5 mL) -- Olive oil
1 -- Onion, chopped
2 -- Carrots, cut into chunks
1 -- Medium white potato, cut into chunks
2 tsp (10 mL) -- Minced garlic
½ cup (125 mL) -- Shredded cabbage
1 cup (250 mL) -- Mushrooms, sliced
2 tbsp (25 mL) -- Pearl barley
2 tbsp (25 mL) -- Split peas
2 tbsp (25 mL) -- Brown lentils
2 tsp (25 mL) -- Tomato paste
2 tbsp (25 mL) -- Flour
6 cups (1.5L) -- Water
½ tsp (2 mL) -- Dried savory
½ tsp (2 mL) -- Sage
½ tsp (2 mL) -- Rosemary
½ tsp (2 mL) -- Thyme
½ tsp (2 mL) -- Dried Parsley
To taste... -- Black pepper
Optional... -- Butter (or margarine)

Saut� onions and garlic in splash of olive oil until the onions are soft and translucent. Add water, potato, carrots, cabbage and mushrooms. Bring to a boil, reduce and simmer. Stir in tomato paste. Cook for 10 minutes, and then add barley, lentils and split peas along with herbs (the rosemary should be ground in your fingers before adding to the stew). Cook for another 15-20 minutes until the grains are soft; then dissolve 2 tbsp flour in bit of cold water, slowly add some hot soup to it, stirring to avoid lumps, until it is well dissolved. Pour this mixture slowly into pot, stirring until the desired consistency is reached. Add pepper to taste and some butter (or margarine) if desired. Serve over noodles or brown rice with good whole wheat bread.