Oriental Stew with Red Lentils and Pearl Barley
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 100 g pearl barley, medium
- 250 g lentils, red
- 2 medium onion (s)
- 3 cloves garlic
- 1 ½ liter vegetable stock
- 0.5 teaspoon ½ aniseed
- 1 teaspoon cumin powder
- 0.5 teaspoon ½ paprika, hot pink
- salt and pepper
- 1 lemon (s)
- 2 tablespoons oil
- 2 large beefsteak tomatoes
Print Recipe
Pin Recipe Instructions
- Crush the anise seeds in a mortar, peel and dice the tomatoes as desired. Place the pearl barley in a sieve, rinse and drain well.
- Dice the onions and sauté in the hot oil. Press in 2 - 3 cloves of garlic and sauté briefly. Stir in the pearl barley, pour in the stock and season with anise, cumin and rose pepper. Let simmer for 15-20 minutes. Rinse off the red lentils, stir in and let simmer for about 15 minutes until pearl barley and lentils are soft.
- Season the stew with salt and freshly ground pepper. Add the tomato cubes and season with a little lemon juice. Let it steep a little before serving and season if necessary.
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