Honey Glazed Barley Lentil (Printable Version)
Nourishing blend of barley, lentils, vegetables, and honey for a hearty, flavorful meal.
# Ingredient List:
→ Grains & Legumes
01 - 3/4 cup pearl barley
02 - 3/4 cup green or brown lentils, rinsed
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 2 cloves garlic, minced
08 - 1 medium parsnip, diced
09 - 1 can (14 oz) diced tomatoes, drained
10 - 4 cups vegetable broth
→ Seasonings
11 - 2 tablespoons honey
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground cumin
16 - Salt and black pepper, to taste
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and parsnip. Sauté for 5-7 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add barley, lentils, diced tomatoes, bay leaf, dried thyme, smoked paprika, and ground cumin. Mix thoroughly to distribute spices evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until barley and lentils are tender.
05 - Remove lid and stir in honey. Season with salt and black pepper to taste. Simmer uncovered for 5 minutes to thicken slightly and meld flavors.
06 - Discard bay leaf and adjust seasoning if needed. Serve hot in bowls, sprinkled generously with fresh chopped parsley.
# Expert Advice:
01 -
- The honey at the end creates this incredible depth that balances the hearty grains
- It's one of those rare stews that actually tastes better the next day
02 -
- The honey goes in at the end, not the beginning, or it can caramelize and turn bitter during long cooking
- Barley takes longer than lentils to cook, which is why they go in at the same time despite being different ingredients
03 -
- Rinse your lentils before adding them to remove any debris or dust
- Taste your broth before salting since some brands are much saltier than others