Barley And Lentils With Mint Recipe
- 1 c. lentils (about 6 ounces) with skins or possibly decorticated
- 1 c. pearl barley
- 4 c. low-sodium chicken broth
- 1/2 c. raisins
- 1/2 c. chopped fresh mint
- 1/4 c. whole blanched almonds
- 1 c. plain low-fat yogurt optional
- Barley and lentils mixed with yogurt and fresh mint make a refreshing side dish for an Indian-influenced meal.
- If you use decorticated (skinless) lentils, watch them closely; they'll get mushy if cooked too long.
- Preparation Time: About 10 min
- Cooking Time: About 55 min
- Sort lentils to remove any debris.
- Rinse and drain lentils and barley.
- In a 2- to 3-qt pan, bring broth to a boil.
- Add in barley and lentils (if using lentils with skins).
- Reduce heat, cover, and simmer till barley and lentils are tender to bite (about 40 min); drain.
- (If using decorticated lentils, add in when barley is almost tender - after about 30 min; continue to cook just till lentils and barley are tender to bite, about 10 more min.)
- Stir raisins and mint into lentils and barley, then pour into a serving bowl.
- While lentils and barley are cooking, toast almonds in a 350 degree oven till golden brown (about 8 min), stirring several times.
- Sprinkle almonds over lentil-barley mix.
- Offer yogurt to add in to taste, if you like.
- NOTES :
lentils, pearl barley, lowsodium chicken broth, raisins, fresh mint, whole blanched almonds
Taken from cookeatshare.com/recipes/barley-and-lentils-with-mint-78944 (may not work)