Monday, August 24, 2009

Persian Split Pea and Barley Stew

From Moosewood Low-Fat Favorites. I substitute sweet potato for regular potato in this recipe.


1/2 cup raw barley
1 bay leaf
1 large garlic clove
4 cups water
1 cup dried split yellow peas
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1 cup coarsley chopped onion
1 cup carrots, peeled and cut into 1-inch chunks
2 cups sweet potatoes, cut in 1-inch chunks
1 1/2 teaspoons salt
1 pinch cayenne
2 cups vegetable stock
2 cups coarsely chopped tomatoes
2 tablespoons currants
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice (about 1 lemon)
salt and ground black pepper to taste


1) 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.
2) 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.
3) Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
4) While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
5) 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.
6) Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

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