Sunday, January 12, 2014

Lentils and Barley

I found this recipe looking for a light meal to use up our pantry staples. It is now an absolute favorite, and you can even crock it to have an easy night (put it all in and let it go 6-8 hours on low-though it gets a little mushier this way). It is great all on its own, kind of like a stew, with some salad or a nice whole-wheat roll.

1 cup dried lentils- rinsed and sorted
1/2 cup dried barley- rinsed
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon chopped or grated garlic (2 cloves?)
1" piece of fresh ginger, grated or very finely chopped
4 1/2 cups water or stock/broth
1 teaspoon soy sauce
Spices to taste: cumin, coriander, chili power, paprika, salt, pepper, turmeric, chipotle, crushed red pepper, bay leaf, etc)

1. In a medium sized pot, bring water to a boil with a pinch of salt, and bay leaf if you opt for one.

2. Add vegetables as you have chopped them, and once water comes to a boil add the lentils and barley.

3. Return to a boil, turn to low, and simmer uncovered about 30 minutes until the water is almost all evaporated. Add soy sauce and your choice of spices. I throw in what I know our family likes, more of the savory and less of the spicy, just in pinches. You can go wild on all but the salt, and should wait to add more salt until right before serving to see how much you really need.

4. Cook another 10-15 minutes until all of the water has been absorbed.

Cheap, easy, and loved by all in this house It also reheats very well if you have leftovers and is a great grab for breakfast or lunch.