Schrat`s Pea-lentil-barley Stew
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g frozen peas (Petits Pois)
- 150 g belua lentils
- 150 g pearl barley
- 300 g potato (s), diced
- 2 leeks, in rings
- 200 g celery, diced
- 200 g carrot (s), diced
- 3 cloves garlic, finely diced
- 4 sausages (pepper bites)
- 250 g cooked ham
- 2 tablespoon olive oil
- Beef broth, concentrated
- salt and pepper
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the pearl barley thoroughly, cook it in beef stock for 5 minutes and let it soak for 60 minutes on the switched-off plate. Pour pearl barley into a sieve and rinse with running water until the water runs clear.
- Put frozen peas in a separate saucepan and sprinkle with a pinch of sugar and salt each. Pour boiling water over it and bring to the boil briefly. Drain into a sieve and rinse in cold water.
- Heat the olive oil in a large saucepan and sauté the leek and garlic in it. Add the lentils, potatoes, celery, carrots and the chopped peppers, fill up with water and simmer for about 30 minutes. In between check whether the lentils are cooked.
- Five minutes before serving, add the diced ham to the stew and stir well. I don`t want the soup to boil anymore. Finally add the peas and pearl barley and mix carefully. Season to taste with the concentrated beef stock, pepper and salt.
- Put the soup in deep plates and sprinkle with parsley.
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