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Ginger and Turmeric Lentil Stew with Pearl Barley
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup green lentils, rinsed
  • 1/2 cup pearl barley
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until they start to soften.
  • Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the turmeric and stir for 30 seconds to toast the spice.
  • Pour in the vegetable broth, then add the lentils and pearl barley. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 35 minutes, stirring occasionally, until the lentils and barley are tender.
  • Stir in the spinach and cook for 2 minutes until wilted. Season with salt and black pepper to taste before serving.

Notes

The barley keeps its slight chew even after reheating, so the stew holds texture well the next day. If the mixture thickens too much in the fridge, add a splash of broth when warming it on the stove. Fresh ginger gives the clearest flavor here, but ground ginger can be swapped in at half the amount if needed.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife