Monday, August 02, 2010

Spiced Potatoes with Barley and Lentils

This was a little time-consuming, as I had to cook the lentils first. Did you know that cooking lentils smells gross? But they taste good. I didn't add cajun spice and instead used garam masala, but I wish I'd used more. The red chile I got didn't spice things up at all. This dish has potential but it just missed all the spice marks for us and ended up pretty bland. Nutritious! But bland. Not a make-again.

potato

Spiced Potatoes with Barley and Lentils
Veggie Num Num

1 cup pearl barley
Olive oil
20 ounces new potatoes, scrubbed
2 garlic cloves, diced
1 red chilli, diced
2 teaspoons cajun spice mix
1 cup brown lentils, cooked or canned
2 1/2 cups vegetable stock
1 lemon, zest and juice
1 cup peas, frozen or fresh
1/2 cup parsley, roughly chopped

1. Pre soak the barley for at least 2 hours before hand by placing in water and setting aside in the fridge. I usually start to soak the barley in the morning to prepare dinner that night.

2. Heat a little olive oil in a large fry pan; add the garlic and chilli, cook for 1 minute until garlic is soft.

3. Add the whole potatoes and sprinkle with Cajun seasoning; fry the potatoes turning occasionally for 5-8 minutes until golden.

4. Transfer to a large pot.

5. Add the stock, drained barley, lentils, and lemon juice; bring to the boil.

6. Simmer partly covered for 20-25 minutes until potatoes are tender, adding more stock if needed.

7. Once the potatoes are cooked add the lemon rind, peas and parsley and toss through; season with salt and pepper to taste.

8. Serve as a main dish or side.

Yield: 4-6

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