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Barley, I’m sure, is underrated; it is rich in protein, vitamins, minerals and amino acids essential for our health and really tastes wonderful in a variety or meals.
Combined here with lentils this dish is high in essential nutrients, including protein, and full of delicious nutty and wholesome texture and flavour. The lemony spiced potatoes add extra punch to a very simple, rustic and satisfying dish.
Serve on its own as a great evening meal or as a warm side dish at a dinner party or barbeque. I used very small new Jersey Benne potatoes (from here in New Zealand) but any waxy new potato should work well, choose nice small ones or cut larger ones in half. Bon appetite!!
Preparation time: 35mins (+ 2-5 hours to soak the barley)
Serves 4 as a main 6 as a side
- 1 cup pearl barley
- olive oil
- 600g/20 oz new potatoes, scrubbed
- 2 garlic cloves, diced
- 1 red chilli, diced (optional)
- 2 tsp Cajun spice mix
- 1 cup brown lentils (cooked or canned)
- 2½ cups vegetable stock
- 1 lemon, zest and juice
- 1 cup peas, frozen or fresh
- ½ cup parsley, roughly chopped
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.
Heat a little olive oil in a large fry pan; add the garlic and chilli, cook for 1 minute until garlic is soft.
Add the whole potatoes and sprinkle with Cajun seasoning; fry the potatoes turning occasionally for 5-8 minutes until golden.
Transfer to a large pot.
Add the stock, drained barley, lentils, and lemon juice; bring to the boil.
Simmer partly covered for 20-25 minutes until potatoes are tender, adding more stock if needed.
Once the potatoes are cooked add the lemon rind, peas and parsley and toss through; season with salt and pepper to taste.
Serve as a main dish or side.
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Hi Trudy,
Great recipes here,I’m inviting you to use dropfood.com
I do LOVE barley, but this way with it is new to me. Looks spectacular!
What would a good alternative to a red chili and cajun spice be? I think cajun food is an abomination and I don’t like burning my mouth with chilis. Aside from that, I love barley and potatoes and lentils and think this could be a great recipe for me with a different emphasis.
Hi Kitty.. this recipe is very adaptable and would be just as good without the chili. Try 1/2 teaspoon of turmeric and/or 1/2 teaspoon of paprika instead of the Cajun seasoning or simply dusting the potatoes with a little powdered vegetable stock is also a good trick to add a little flavour. In saying this, spuds are pretty good on their own and if you prefer just cook them in the oil as is and add a mixture of fresh or dried herbs like oregano or thyme for a little added flavour towards the end. Hope this is helpful and that you get to try the recipe soon; the mixture of barley and lentils really is so nutty and delicious :)
Thank you! I’ll try it this week.
Wow………This dish looks wonderful. Great summer fare at a barbecue. I can’t wait to make it for friends.
Larry
We are a gluten free household, do you think I could sub in quinoa for the barley without diminishing the integrity of the dish, because this looks amazing!
I thought this recipe was very good. When I first try a new dish I follow the recipe to the word; however, the next time I make this I will reduce the amount of lemon zest, it was a bit too tart.
Hi Rachelle~ I have never tried quinoa with lentils this way but I beat with a little experimentation it would work very well. You still get lovely texture with quinoa and the flavours would be great… drop back in and let us all know how it works out :)
whataprize.. glad you liked the recipe, lemon zest is definitely one of those things that is best to add to taste” … cheers for the feedback :)