Spiced Potatoes with Lentils & Barley

Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd pleaser. This recipe comes to us from Trudy of Veggie.Num.Num.
Serves 4

• 1 cup pearl barley*, soaked and drained
• 1 tablespoon olive oil
• 1 ¼ pound new potatoes or other small waxy potatoes, scrubbed
• 2 garlic cloves, diced
• 1 red chili**, diced
• 2 teaspoons Cajun spice mix***
• 1 cup dried brown lentils, rinsed
• 2 ½ cups low sodium vegetable stock
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup peas, fresh or frozen and thawed
• ½ cup parsley, roughly chopped

*Pre-soak the barley before you start cooking by placing in water and setting aside in the fridge for at least 2 hours.
**optional
*** Cajun spice mix can be found premixed in the spice aisle of most grocery stores, but if time allows try making your own low sodium Cajun seasoning.
Bring 1 ½ cups unsalted water to a boil over medium-high heat. Add the lentils and keep at a rolling boil for 2 minutes. Turn heat down and simmer uncovered for 10-25 minutes more. Cooking time will depend on how old the lentils are so taste often and simmer until lentils have reached desired tenderness. When lentils are tender, remove from heat and season with salt to taste. Set aside.
Heat a little olive oil in a large fry pan over medium-high heat. Add the garlic and chili if using. Cook for 1-2 minutes, or until garlic begins to soften.
Add the whole potatoes and sprinkle with Cajun seasoning. Fry the potatoes turning occasionally for 5-8 minutes, or until golden.
Transfer potato mixture to a large pot. Drain the barely and add it to the pot. Add vegetable stock, lentils and lemon juice. Bring to a boil.
Turn heat down and simmer, partially covered, for 20-25 minutes, or until potatoes are tender. Add more stock if needed.
Once the potatoes are cooked, add the lemon rind, peas and parsley. Toss until combined and season with salt and pepper to taste.

Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew
OP?
Ingredients:
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn
into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
Directions:
1.In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2.Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving

Recipe from allrecipes.com

Barley and Black Bean Salad

Barley and Black Bean Salad
Wreanne05 from The New American Plate
 
1 1/4 cups water
1/3 cup pearl barley, rinsed and drained
1/2 teaspoon salt
1 can black beans rinsed and drained
1 medium yellow pepper, seeded and chopped
1 small tomato, seeded and chopped
1 cup frozen corn, thawed
1 medium scallion, chopped, trimmed, white parts only
1 teaspoon dried oregano
1 teaspoon dried basil
juice of 1/2 a lime
salt and pepper to taste
Monterey Jack Cheese for garnish

In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover and simmer for about 30 minutes, until the barley is tender. Drain Well  In a large bowl, combine the barley, beans, bell pepper, tomato, corn, scallion, oregano, basil, and lime juice. Stir the mixture with a fork. Season to taste with salt and pepper, top with the shredded cheese.

Beaker's Vegetable Barley Soup

 Beaker's Vegetable Barley Soup

 Ingredients

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

White Bean 'N' Barley Soup

Ingredients

• 1 1/2 cups dried Great Northern beans
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 4 cups vegetable or chicken broth
• 4 cups water
• 3 medium carrots, sliced
• 2 medium red bell peppers, diced
• 2 celery ribs, chopped
• 1/2 cup medium pearl barley
• 1/2 cup minced fresh parsley, divided
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 (28 ounce) can diced tomatoes, undrained

Directions

1. Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and rinse beans, discarding liquid. In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. 

From here.

Beef and Barley Soup

Beef and Barley Soup

Serves 4 to 6

- 2 tablespoons (25 mL) olive oil, divided

- 1 large onion, diced

- 2 cloves garlic, chopped

- 1 teaspoon (5 mL) dried thyme

- 1 teaspoon (5 mL) salt, or to taste

- Pepper, to taste

- 1 pound (450 g) stewing beef, cut in 1/2-inch (1-cm) cubes

- 2 medium carrots, diced

- 3/4 cup (175 mL) pearl barley

- 1 bay leaf

- 6 cups (1.5 L) low-sodium beef broth

1. Heat 1 tablespoon (15 mL) olive oil in large skillet over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic, thyme, salt and pepper. Transfer to slow cooker.

2. In a large skillet on medium-high heat, heat remaining olive oil and brown beef well on all sides, working in batches if necessary to avoid overcrowding. Add to slow cooker.

3. Add remaining ingredients to slow cooker and cook, covered, on Low heat 6 to 8 hours.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g7J7qzb