Summary

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

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Instructions

1. 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.
2. 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.
3. 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.