- 1/2 cup fresh chopped cilantro (coriander), divided
- 3 carrots
- 3 celery stalks, including leaves
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 1 clove garlic, crushed
- 2 cups dry red lentils
- 1/4 cup pearl barley
- 2 qts. vegetable or chicken stock
- 1 1/2 tsp cumin
- 1 tsp hyssop or parsley
- 1/2 tsp sumac (optional)
- 1 bay leaf
- Salt and pepper to taste
Servings: 6
Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.
In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.
Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize. Add red lentils and barley to the pot, stir. Cover mixture with 2 qts. of broth and bring to a boil. Reduce heat to a simmer. Add 1/4 cup of the fresh cilantro to the pot along with the cumin, hyssop or parsley, sumac (optional) and bay leaf; stir.
Cover the pot and let the stew simmer slowly for 1 1/2 to 2 hours, stirring every 30 minutes, until barley is tender and the stew is thickened.
At the end of cooking, season with salt and pepper to taste. Garnish bowls of stew with the remaining fresh cilantro. Serve as a one pot meal or with a side of sliced bread.
