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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