Summer Stew with Braised Tofu, Pearl Barley, Lentils, and Vegetables

Simple and tasty, even if I do say so myself! 

Ingredients (serves 4)
  • 1 teaspoon/few sprays of olive oil
  • 1 medium red onion, finely diced
  • 3 cloves of garlic, crushed
  • 1 red chilli, finely chopped
  • 6/7 chantenay carrots, cut into quarters lengthways
  • 1 can of braised tofu, broken into small pieces keeping the juices from the can
  • 1 tablespoon of tomato puree
  • 1 teaspoon of sundried tomato paste/puree
  • 1 x teaspoon of dried thyme
  • 1 x teaspoon of dried parsley
  • 1 bay leaf
  • 1 vegetable stock cube
  • 1 x 400g can of cooked lentils
  • 100g dried pearl barley
  • 100g of broad beans
  • 100g of sugar snap peas
  • Water
  • Salt & pepper, to taste


  1. Spritz a large flat-bottomed pan with oil and add the onions
  2. Once the onions have softened, add the garlic and chilli, add a splash of water if needs be to keep the ingredients from burning
  3. Once the chilli and garlic have begun to soften, add the carrots and braised tofu along with the juices 
  4. Add the tomato puree, herbs, bay leaf, and crumble in the stock cube
  5. Mix everything together well, then cover with water
  6. Add the lentils, broad beans, and pearl barley, and top up the water before bringing to the boil
  7. Simmer for 20-30 minutes, stirring regularly and adding more water if needed - you're looking for a medium consistency, not too watery but not too thick
  8. Add the sugar snap peas, then simmer for another 10 minutes
  9. Check the pearl barley is cooked properly, adding salt and pepper if required 
  10. Take out the bay leaf and serve on its own or with some crusty bread


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