Lentil and Barley Stew

Lentil and Barley Stew

It's potluck week at IHCC! I have made this bowl of Ellie-inspired Fruit Salad with Honey-Yogurt Dressing. Then, I saw a packet of mixed organic dried lentils on my kitchen table. So, I decided to make Chef Pepin's Lentil and Barley Soup (I make mine into a thick stew).

Just to note, United Nations has declared 2016 to be the "International Year of the Pulse". Pulses, also known as grain legumes, are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils. They are high in protein, fiber, various vitamins, and amino acids.

I love lentils, especially the mixed ones - red, yellow, and green. They make perfect stew, e.g. this bowl of chili con veggie.

Recipe adapted from here.

Ingredients:
(Serves 1)

1 tablespoon olive oil
1 medium yellow onion, coarsely chopped
1/2 small young leek, cut into slices
1 medium carrot, cut into small cubes
1 cup mixed dried lentils (red, yellow, green), washed and drained
1/2 cup barley, washed and drained
4 cups homemade chicken stock, preferably low sodium
1 teaspoon salt

How to:

1. Preheat oven to 200°C.

2. Heat up olive oil over medium heat in a deep oven-safe pot. Cook chopped onions, stirring, until soft. Add leek and carrot and cook for about 3 minutes.

3. Add lentils, barley, chicken stock, and salt. Cover the pot and bring the mixture to a vigorous boil. Then, transfer the pot into the preheated oven and cook for 1 to 1 & 1/2 hours.