The Stewpot Recipe Gallery
Note: This recipe is conjectural; it uses foods known in period,
prepared in ways that were known in period, but it is not a redaction of
a recipe from a period source. Caveat emptor!
1/3 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
5 tablespoons olive oil
5 cups water or vegetarian stock
1 cup dried lentils
1/2 cup barley
1/4 teaspoon ground rosemary
2 teaspoons salt (less if using pre-salted stock)
2 teaspoons ground cumin
1 8-oz. package frozen spinach, thawed
In a large soup pot, sauté the chopped onion, celery,
and carrots in the olive oil. Add the water or stock, lentils, barley,
rosemary, salt, and cumin. Bring to a boil, turn down heat, and cook until
lentils and barley are tender, about one hour. Add spinach for the
last 15 minutes of cooking.
Number of Servings
This recipe, while not a redaction from an original source,
uses foods known in Europe in the Middle Ages. The grains and vegetables
are cooked in a period fashion, being stewed together in a pottage. The
combination of seasonings is similar to recipes in Apicius. In his
notes “On the Lentil,”(1) Platina mentions adding barley meal to lentils.
This is a hearty, tasty vegetarian dish. It freezes and re-heats
well, and is easy to prepare.
(1) Platina (pseud. of Bartolomeo Sacchi). De honeste
voluptate et valetudine ("On right pleasure and good health").
Translated and abridged by Mary Ella Milham. Pegasus Press, The University
of North Carolina at Asheville, 1999. ISBN 1-889818-12-7. Page