Eating Glop

I’ve been short on stimulus lately; I’ve been short on stimulus-seeking. I know what’s going to happen to me next month. School will start, and physics will stream from my every orifice in great torrents. I’m saving up a stock of boredom. Here’s a recipe.

Lentil Barley Glop

1 cup lentils
1 cup pearled barley
1 onion, 3-4 celery stalks, 1 green pepper, 2-3 roma tomatoes (they’re cheaper and tastier than the beefsteak kind), other random vegetables that were on sale or going bad
seasonings to taste – the obvious choice would be chili powder, but I’m a big chili wuss so I use 1-2 cloves garlic, 1/4 cup fresh parsley and cilantro, a bay leaf, a big pinch of coriander and a small pinch of cloves. And salt and pepper of course.

Soak and rinse the lentils. Put ’em in a pot with barley and about 4 cups of water; boil. As the water boils, chop up the vegetables and add them to the pot. Let everything simmer until done. Very cheap, lasts forever, it’s reasonably tasty and it goes well on toast. The barley, when cooked, is about the same size as the lentils and for some reason I really like the texture this produces.


  1. Kat wrote:

    Sounds a hell of a lot like the soups I made this summer. Seriously… I still have a pound each of lentils and barley sitting in my dorm room waiting to be used some day the Commons is particularly intolerable and I have a spare 45 minutes for cooking. Except I prefer lots of basil, black pepper in mine, and I dislike green peppers. Definitely lots of tomatoes. Spinach also a good choice.

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