• Pumpkin, Barley, Lentil & Turkey Stew (w/ Vegetarian Alternative)

    1 vote
    This dish is so easy to make and it does not take too long either. You can also add carrots, diced mushrooms, and baby spinach to the stew. If you add mushrooms and baby spinach, do so right towards the end before you turn off the heat so that the vegetables doesn't get overcooked. ** If you are vegetarian, you can omit the chicken powder and use vegetable bouillon powder/cube instead (or omit altogether), as well as the meat. You can substitute the meat with firm tofu or more vegetables. For Feingold Stage 1, simply omit the paprika.


    • 1 cup barley, washed
    • 1/2 red lentils, washed
    • 1 (heaped) tsp ground cumin
    • 1 tsp garlic powder
    • 1/2 tsp ground ginger
    • 1/2 tsp paprika
    • 1/2 tsp turmeric
    • 2 tsp chicken bouillon powder
    • 2 TBSP butter
    • 1/2 can puree pumpkin, large can
    • 1 can turkey chunks, liquid included
    • 6 cups water, or as needed
    • Salt (to taste)


    1. Melt butter in a pot and add the barley and lentils, stir well and add the spices, mix very well and then add the pumpkin puree and enough water to make puree smooth.
    2. Now add the can of turkey, including the liquid. Separate the turkey meat and bring to boil. Stirring often.
    3. Add more water as needed. When stew comes to a boil, reduce heat to very low and keep an eye on the stew, stir often to prevent it from sticking to the bottom and burning.
    4. Throughout the cooking process, add more water as it is needed until all six cups are used and the barley is cooked through.
    5. It should be very thick by this time. Taste it and if you need to add salt, do so now.

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