Lentils and Barley with Sauteed Onions (Similar to Mujadara)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup pearl barley, uncooked1 cup lentils, dry4 medium onions, chopped2 Tbs extra virgin olive oil1/2 tsp salt
1. Bring 2 1/2 cups of water to a boil in a saucepan with 1/4 tsp of salt, add barley and cook on low heat for 45 minutes (or until tender but still chewy).
2. After you have started the barley, heat olive oil in frying pan over medium high heat. Add chopped onions and cook down for 5-10 minutes (or until onions are dark around edges and beginning to look burnt - stir occasionally so onions don't stick to the pan). Lower the heat and continue to cook until all onions are soft, translucent and caramel colored (approx 20-30 minutes).
3. While barley and onions are cooking, in a separate saucepan add lentils, 1/4 tsp salt and enough water to cover 2 inches above the lentils. Simmer with lid tilted for about 15-20 minutes or until the lentils are tender (but not mushy!), and drain excess water.
4. Combine cooked lentils, cooked barley and onions and serve.
Makes 8 servings (approx 1/2 cup per serving)
*You may add more (or less) onion depending on your preference, and for an extra oniony taste add a few dashes of onion powder to the mixture!
**To bring out the nutty flavor of the barley, toss uncooked barley in a dry frying pan and toast over medium heat until it is light to medium brown - shake the pan frequently to prevent burning.
Number of Servings: 8
Recipe submitted by SparkPeople user CORRIEELIZABETH.
2. After you have started the barley, heat olive oil in frying pan over medium high heat. Add chopped onions and cook down for 5-10 minutes (or until onions are dark around edges and beginning to look burnt - stir occasionally so onions don't stick to the pan). Lower the heat and continue to cook until all onions are soft, translucent and caramel colored (approx 20-30 minutes).
3. While barley and onions are cooking, in a separate saucepan add lentils, 1/4 tsp salt and enough water to cover 2 inches above the lentils. Simmer with lid tilted for about 15-20 minutes or until the lentils are tender (but not mushy!), and drain excess water.
4. Combine cooked lentils, cooked barley and onions and serve.
Makes 8 servings (approx 1/2 cup per serving)
*You may add more (or less) onion depending on your preference, and for an extra oniony taste add a few dashes of onion powder to the mixture!
**To bring out the nutty flavor of the barley, toss uncooked barley in a dry frying pan and toast over medium heat until it is light to medium brown - shake the pan frequently to prevent burning.
Number of Servings: 8
Recipe submitted by SparkPeople user CORRIEELIZABETH.
Nutritional Info Amount Per Serving
- Calories: 205.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 10.4 g
- Protein: 7.1 g
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