Ingredients
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 3 1/2 cups vegetable stock (recipe follows or low-sodium vegetable stock can be purchased from your local supermarket)
- 1 1/2 cups pearl barley
- 1 large sweet potato (about 3/4 pounds, peeled and diced small)
- 1/4 cup fresh tarragon, minced
- 1 lemon (Zest and juice of 1 lemon)
- Sea salt and freshly ground black pepper to taste
- VEGETABLE STOCK
- 1 large onion, peeled and chopped
- 2 large carrots, peel and chopped
- 2 celery stalks, chopped
- 8 cloves garlic, peeled and smashed
- 8 sprigs parsley
- 1/2 cup green lentils, rinsed
- Sea salt and fresh ground pepper
How to Make
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Step 1: Place the onion in a large saucepan and saute over medium heat in a small amount of oil for about 6 minutes. Add the garlic and cook 2-3 minutes more.
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Step 2: Add the vegetable stock and barley and bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 30 minutes.
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Step 3: Add the sweet potato and cook for 15 minutes longer, or until the potatoes and barley are tender.
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Step 4: Stir in the tarragon and lemon zest and juice, and season with salt and pepper.
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Step 5: FOR THE STOCK; Scrub the vegetables and chop them roughly into 1-inch chunks.
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Step 6: In a large pot, add the onion, carrots, celery, garlic, parsley, and lentils and cook them over high heat for 5 to 10 minutes in oil, stirring frequently.
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Step 7: Add 2 quarts of water and bring to a boil.
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Step 8: Lower the heat and simmer, uncovered, for 30 minutes. Strain the stock carefully and discard the solids.
We hope you enjoy this recipe!
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