• 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
  

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.

Serves: 8 or more