Persian Split Pea and Barley Stew
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Persian Split Pea and Barley Stew calories by ingredient
Introduction
This is a delicious slightly more exotic version of Split Pea soup. It's filling, nutritious and really tasty! (It's also easy to make, and cheap!) This is a delicious slightly more exotic version of Split Pea soup. It's filling, nutritious and really tasty! (It's also easy to make, and cheap!)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. too
1 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 can
1 lemon, juice of
salt and pepper
Directions
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.