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1
Sort lentils, discard debris, and rinse.
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2
In a 6- to 8-quart pan, combine lentils, broth, celery, carrots, barley, sauteed onions and garlic, and rosemary. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer, stirring occasionally, 15 minutes.
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3
Add tomatoes, cover, and stir occasionally until lentils are tender to bite, about 15 minutes longer. Let cool to room temperature, about 1 1/2 hours.
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4
Ladle 1/2 the stew into each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze (see Cold Facts below).
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5
Thaw 1 bag (see notes). Empty stew into a 3- to 4-quart pan and bring to a boil over high heat, stirring frequently, about 10 minutes. Season to taste with salt and pepper.
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6
Thawing: Cooking times are for thawed, chilled foods. Overnight: The night before serving, place container of frozen food in the refrigerator. Quick-thaw: Heat frozen foods in plastic bags in a microwave oven at 50% power just until pliable, then cook as recipe directs or empty food into a microwave-safe container, drape loosely with microwave-safe plastic wrap, and cook at full power (100%) until steaming. Note: If your microwave accepts metal, you can also quick-thaw dishes frozen in foil pans; follow manufacturer's instructions.
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7
Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
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8
Note: Nutritional analysis is per serving.
