Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd pleaser. This recipe comes to us from Trudy of Veggie.Num.Num.
- 1 cup pearl barley*, soaked and drained
- 1 tablespoon olive oil
- 1 ¼ pound new potatoes or other small waxy potatoes, scrubbed
- 2 garlic cloves, diced
- 1 red chili**, diced
- 2 teaspoons Cajun spice mix***
- 1 cup dried brown lentils, rinsed
- 2 ½ cups low sodium vegetable stock
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup peas, fresh or frozen and thawed
- ½ cup parsley, roughly chopped
*Pre-soak the barley before you start cooking by placing in water and setting aside in the fridge for at least 2 hours.
*** Cajun spice mix can be found premixed in the spice aisle of most grocery stores, but if time allows try making your own low sodium Cajun seasoning.
Bring 1 ½ cups unsalted water to a boil over medium-high heat. Add the lentils and keep at a rolling boil for 2 minutes. Turn heat down and simmer uncovered for 10-25 minutes more. Cooking time will depend on how old the lentils are so taste often and simmer until lentils have reached desired tenderness. When lentils are tender, remove from heat and season with salt to taste. Set aside.
Heat a little olive oil in a large fry pan over medium-high heat. Add the garlic and chili if using. Cook for 1-2 minutes, or until garlic begins to soften.
Add the whole potatoes and sprinkle with Cajun seasoning. Fry the potatoes turning occasionally for 5-8 minutes, or until golden.
Transfer potato mixture to a large pot. Drain the barely and add it to the pot. Add vegetable stock, lentils and lemon juice. Bring to a boil.
Turn heat down and simmer, partially covered, for 20-25 minutes, or until potatoes are tender. Add more stock if needed.
Once the potatoes are cooked, add the lemon rind, peas and parsley. Toss until combined and season with salt and pepper to taste.