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Red Vegetable Stew With Pearl Barley & Split Peas is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Red Vegetable Stew With Pearl Barley & Split Peas is something which I’ve loved my entire life. They’re nice and they look fantastic.
Add onion and stir until just soft. Add eggplant, carrots , beans and cauliflower. The addition of pearl barley makes this stew really filling without being too heavy, like it might be if you added some sort of rice instead.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook red vegetable stew with pearl barley & split peas using 21 ingredients and 3 steps. Here is how you cook it.
Ingredients needed to make Red Vegetable Stew With Pearl Barley & Split Peas:
- 200 g finely chopped carrots,
- 2 sticks celery,
- 1.5 chopped onions,
- 170 g cherry tomatoes, cut into halves,
- 1 red bell pepper, chopped,
- 1 small courgette, chopped,
- 100 g yellow split peas,
- 60 g pearl barley,
- 1/2 cup tomato passata,
- 1 tbsp tomato pureé paste,
- 1 vegetable stock cube,
- 1/2 tbsp runny honey,
- 2 tsp smoked paprika,
- 1 tsp garlic granules,
- 1/4 tsp ground cumin,
- 1/4 tsp cayenne pepper,
- 1 tsp dried oregano,
- 1 pinch red chilli flakes, to taste,
- 1 tbsp vegetable oil,
- 3.5 cups water,
- Salt and pepper to season
This delicious, simple stew is packed with tasty vegetables and nutty, chewy pearl barley for a dish that will warm your cockles in no time. Vegetable and Pearl Barley Stew with Dumplings. I cannot rave enough about the wonder that is pearl barley. Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
Steps to serve Red Vegetable Stew With Pearl Barley & Split Peas:
- Heat a large saucepan up over a medium heat. Add in the oil and onions. Cook gently for a few minutes stirring occasionally until translucent. Season well with salt and pepper. Add in the smoked paprika, cayenne and cumin. Stir.
- Turn the heat down a little. Add in the celery and carrots. Cook for a few more minutes. Next add in the red peppers, courgette, tomato paste and chopped cherry tomatoes. Crumble in the vegetable stock. Add the passata, oregano, garlic and chilli flakes. Add in two cups of water and the honey and bring to a simmer. Simmer for 15 minutes.
- Add the pearl barley, and split peas. Simmer with a lid on for around two hours or until the pearl barley and split peas are cooked. As the stew cooks, keep an eye on it and each time the sauce begins to really thicken, add in another 1/2 cup water to loosen up. Do this continuously during the cooking process when needed so the stew doesn't dry up or catch. At the end of cooking, season with more salt and pepper to taste. Serve up, and enjoy!
Increase the heat and bring it to a simmering point. Salt and freshly ground black pepper. In the same pot, heat the remaining oil and brown the vegetables. Stir in the hot broth, barley and tomato paste. Pearl barley is harvested from ears of barley.
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