Mediterranean Barley and Lentil Pilaf
Chewy pearl barley and earthy green lentils are simmered with aromatic vegetables, herbs, and warm spices for a satisfying, fiber-rich one-pot meal. Finished with lemon, parsley, and toasted walnuts,…
Ingredients
- 1 cup Pearl barley
- 3/4 cup Green or brown lentils, rinsed
- 2 tablespoons Extra-virgin olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 large Celery stalk, finely diced
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground coriander
- 4 1/2 cups Low-sodium vegetable stock
- 1 Bay leaf
- 3/4 teaspoon Sea salt
- 1/4 teaspoon Freshly ground black pepper
- 1/2 cup Flat-leaf parsley, chopped
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1/3 cup Walnuts, roughly chopped
Instructions
- Rinse the barley and lentils separately under cold water until the water runs mostly clear. Drain well.
- Heat the olive oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add the onion, carrot, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
- Add the garlic, cumin, and coriander and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the barley and lentils, coating them with the vegetables and spices. Pour in the stock, then add the bay leaf, salt, and black pepper.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 40 to 45 minutes, or until the barley is pleasantly chewy, the lentils are tender, and most of the liquid has been absorbed. Stir once or twice during cooking and add a splash of water if the pot becomes dry before the grains are tender.
- Remove the bay leaf and let the pilaf stand, covered, for 5 minutes. Fluff gently with a fork.
- Fold in the parsley, lemon zest, and lemon juice. Taste and adjust the seasoning.
- Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, until fragrant. Scatter them over the pilaf and serve warm.
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