I really wanted to make risotto with pumpkin tonight. I had all the ingredients, except the rice. So I searched through the cupboard for something else to use and I came across this dry mixture of barley and lentils. Ages ago I tried to use one of these mixes, but only some parts were cooked and other parts were crunchy. But I thought I would give it another try. There was a note on the back of the packet to either pre-soak for 6-8 hours or cook for 30 mins. After cooking them, they only needed another 30 mins to simmer with the pumpkin and the spices, then dinner was served. I love one pot meals and so does the head dishwasher Marco!
Barley, Lentil and Butternut Pumpkin Stew (vegan, soy free, nut free)
2 cups mixture of barley, yellow split peas, red dahl (I used McKenzies Soup Mix)
1 tablespoon olive oil
2 garlic cloves, sliced
1 leek, sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 tablespoon garlic powder
1/2 tablspoon ground cayenne pepper
800g butternut pumpkin, de-seeded, peeled & chopped in small pieces
1 litre vegan chicken or vegetable liquid stock
sea salt to taste
1. Take a large pot and bring 6 cups of water and the mixture of barley, split peas & lentils to the boil. Place on a simmer and cook for 30 mins. Skim foam from surface as necessary. Once finished strain and set to the side. Skip this step if you have already pre-soaked them.
2. In a large pot, heat olive oil, then add garlic and leek. Saute for 2-3 mins.
3. Add cumin, turmeric, garlic powder, cayenne and saute for a further 2 mins.
4. Add butternut pumpkin and stir through with the spices.
5. Add liquid stock, mixture of barley and lentils and sea salt to the pot. Bring the boil, then place on a simmer and cover for 30 mins.
* Serve with fresh coriander leaves and chapati