Protein Rich Beans & Viennas with Barley

This recipe is similar to my Beans & Viennas with Barley one, but this one here has some extra ingredients to add more protein to this dish.  And I used fresh tomatoes instead of canned ones here, and needless to say it tastes better this way. :)

1 cup uncooked barley, cooked according to instruction
1 large onion, chopped
oil for frying
2 1/2 cups fresh diced tomatoes (including seeds and juice)
1 can (+- 410g can) red kidney beans, drained (about 1 1/2 cups)
1 can lentils (about 1 1/2 cups)
1 can chickpeas (about 1 1/2 cups as well)
3 soy vienna, sliced
1 tbs worcestershire sauce
1/2 tsp dried rosemary
1/2 tsp dried mixed italian herbs
+- 1/3 cup veggie stock

1.   Fry onions in oil until translucent.  Add tomatoes and stir to warm them through.
2.   Add beans, lentils & chickpeas and cook on medium heat until warmed though.
3.   Add worcestershire sauce and herbs and simmer for just a few minutes until the flavours are released
4.   Add the viennas and veggie stock, cover and simmer for at least 15 minutes until everything is warmed though and the flavours have had a chance to mix.

Serve on barley.   Makes about 4 medium servings.  The main protein sources here are the kidney beans, chickpeas and lentils.

This freezes well enough, but may go a little mushy during the defrosting process.