I love this type of salad. Chewy and toothsome. Flavorful and healthy. Plus, there’s a lot of lemon in the recipe, and that’s always a plus. This could be served as a side dish or as an entrée with a salad or vegetable on the side. This recipe comes from Veggie.Num.Num and can also be found on the Meatless Monday website. My changes are reflected below.
Here’s what you need:
1 C regular barley, soaked for at least 2 hours in water
1 C dried brown lentils, rinsed
1 T olive oil
2 cloves garlic, diced
1 jalapeno pepper, seeds and veins removed
1 ¼ lb new potatoes or other small waxy potatoes
2 t paprika
2 C vegetable broth
½ C water
Zest of one lemon
Juice of one lemon
1 C frozen peas
½ C chopped Italian parsley, chopped
Here’s what you do:
Soak the barley for at least 2 hours in plenty of water. Drain the water and place barley in a large pot or Dutch oven.
Bring 1 ½ C water to a boil. Add the lentils and boil for 2 minutes. Reduce heat, simmer for 15-25 minutes, or until tender. When the lentils are done, drain off any remaining water, season with salt and add to the barley.
Heat oil in pan. Sautee the garlic and jalapeno pepper. Remove and add to the lentils and barley.
Add a bit more oil and the whole potatoes to the pan and fry the potatoes until brown, about 5-8 minutes. Sprinkle them generously with paprika. Remove them to the lentil-barley mixture.
Add the veggie stock, water, lemon juice and bring the entire mixture to a boil. Turn down, simmer for about 20 -25 minutes or until the potatoes are tender. You may cover this and let it sit for a while to absorb all the goodness.
Add the lemon zest, peas and parsley. Season with salt and pepper.