Lentil and Sausage Soup and Beef-Barley Stew with Roasted Vegetables

This week I tried out a couple new recipes from a cookbook given to me for Christmas by my mother-in-law. I'm pleased to say they were delicious served up in big soup bowls and warmly combated the nasty, rainy weather we've been soaking in. The Lentil and Sausage Soup was an easy dish to prepare while the Beef-Barley Stew was a little more time-consuming from having to add things at different points along the way. Both had fabulous flavor.

Lentil and Sausage Soup

2 tsp. olive oil
2 carrots, thinly sliced
1 onion, diced
2 garlic cloves, minced
1/4 lb. turkey kielbasa, thinly sliced (I used 1/2 lb. polish sausage...mmm)
1-1/4 c. brown lentils, picked over and rinsed
5 c. water
1 (14-1/2 oz) can diced tomatoes
1/2 tsp. salt (I am now using sea salt for everything)
1/4 tsp. black pepper

Heat oil in a Dutch oven over medium heat. Add the carrots, onion and garlic; cook, stirring frequently until softened, about 5 minutes.
Add the kielbasa, lentils and water; bring to a boil. Reduce the heat and simmer until the lentils are tender, about 30 minutes.
Stir in the tomatoes, salt and pepper. Simmer until heated through, about 5 minutes longer.
Serves:4 (about 1-3/4 c. each)

Beef-Barley Stew with Roasted Vegetables

1 celery root, peeled and cut into chunks (I omitted)
4 carrots, cut into chunks
2 parsnips, cut into chunks
2 onions, chopped (I used one)
1 Tblsp. chopped fresh thyme (I sprinkled veggies with dried thyme, maybe 1-2 tsp.)
1-1/2 lbs. boneless lean beef chuck, cut into 1-in. chunks
6 c. reduced-sodium beef broth
3 garlic cloves, chopped
1/2 tsp. salt
1/4 tsp. black pepper
8 oz. cremini mushrooms, sliced
1 c. pearl barley, rinsed

Preheat oven to 450 degrees. Spray a large shallow roasting pan with nonstick spray. Put celery root, carrots, parsnips, onions and thyme in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browned and crisp-tender, about 30 minutes.
Meanwhile, spray a Dutch oven with nonstick spray and place over medium-high heat. Cook the beef until browned on all sides, about 4 minutes. Add 5-1/2 c. beef broth, the garlic, salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 45 minutes.
Stir in the mushrooms and barley and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, 15 minutes. Stir in the roasted vegetables and bring to a boil. Reduce the heat and simmer, covered, until the beef is fork-tender and the barley is tender, about 15 minutes, adding the remaining 1/2 c. broth if the stew seems too thick.
Serves:8 (generous 1 c. each)