Here’s what
you need:
1 C regular
barley, soaked for at least 2 hours in water
1 C dried
brown lentils, rinsed
1 T olive
oil
2 cloves
garlic, diced
1 jalapeno
pepper, seeds and veins removed
1 ¼ lb new
potatoes or others small waxy potatoes
2 t paprika
2 C vegetable
broth
½ C water
Zest of one
lemon
Juice of one
lemon
1 C frozen
peas
½ C chopped
Italian parsley, chopped
Here’s what
you do:
Soak the
barley for at least 2 hours in plenty of water. Drain the water and place
barley in a large pot or Dutch oven.
Bring 1 ½ C
water to a boil. Add the lentils and boil for 2 minutes. Reduce heat, simmer
for 15-25 minutes, or until tender. When the lentils are done, drain off any
remaining water, season with salt and add to the barley.
Heat oil in
pan. Sautee the garlic and jalapeno pepper. Remove and add to the lentils and
barley.
Add a bit
more oil and the whole potatoes to the pan and fry the potatoes until brown,
about 5-8 minutes. Sprinkle them generously with paprika. Remove them to the
lentil-barley mixture.
Add the
veggie stock, water, lemon juice and bring the entire mixture to a boil. Turn
down, simmer for about 20 -25 minutes or until the potatoes are tender. You may
cover this and let it sit for a while to absorb all the goodness.
Add the
lemon zest, peas and parsley. Season with salt and pepper.
Tracy's Living Cookbook
