Persian Split Pea and Barley Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup raw barley 1 bay leaf 1 garlic clove 4 cups water 1 cup dried split yellow peas, or green is o.k. too1 teaspoon cinnamon 1/2 to 1 teaspoon ground cardamom 1 cup onion, chopped 1 cup carrot, peeled and cut in 1 inch chunks 1 cup potato, cut in 1 inch chunks 1 teaspoons salt 1 pinch cayenne 2 cups vegetable broth 2 cups tomatoes, coarsely chopped or 1, 14-15oz can1 lemon, juice of salt and pepper
In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
Add the cooked barley and split peas. Stir in the lemon juice, and salt and pepper to taste. Discard the bay leaf.
This recipe serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user HARDBOILEDBLOND.
Reduce the heat, cover and simmer for 15 minutes.
Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
Add the cooked barley and split peas. Stir in the lemon juice, and salt and pepper to taste. Discard the bay leaf.
This recipe serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user HARDBOILEDBLOND.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 822.8 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 8.0 g
- Protein: 6.2 g
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