Molé Lentil, Barley and Pink Bean Stew with Swiss Chard

1 leek, cleaned and diced
1 large carrot, finely diced
2 tsp cumin seeds
1 tsp mustard seeds
1 bay leaf
1 cup green lentils
¼ cup pearled barley
1 quart chicken broth
1 can pink beans, drained
4 cups sliced/shredded Swiss Chard
2 Tbsp prepared Molé paste (such as Trader Joe’s)
¼ cup Chili Sauce (such as Heinz) or catsup
1 Tbsp soy sauce
Salt and pepper to taste
2-4 cups water – enough to thin to desired consistency

Sauté leek and carrot in a bit of olive oil in a soup pot. After about 6-8 minutes add the cumin and mustard seeds and sauté until fragrant, another 3-5 minutes. Add the bay leaf, lentils, barley and broth and bring to a boil. Stir, reduce heat to a simmer and cook covered for about half an hour, stirring every so often. Add the remaining ingredients, with just enough water to thin to the desired consistency as you cook stew for another 20-30 minutes, covered. Remove bay leaf.

Definitely serve with corn bread!