Stew of barley porridge and green lenses

Barley and dried meat make excellent ingredients for barley broth in Slovenia, and next to barley a healthy guest in this meal is exceptionally healthy lentils. Leave enough time for soaking the lentils, barley and dried edible bolete and some 40 minutes more for preparation.

  • 50 min
Stew of barley porridge and green lenses

Ingredients

  • 80 g barley
  • 100 g green lentils
  • 2 tablespoons oil
  • 80 g carrots
  • 50 g parsley root
  • 100 g celery
  • 1 clove garlic
  • 2 g dry edible bolete
  • 2 tablespoons Vegeta
  • 130 g leek
  • 1 tablespoon Worcestershire sauce
  • salt
  • pepper
  • 1 tablespoon parsley

Preparation

  1. Soak the barley over night or several hours before preparation.
  2. Put grated carrot onto the oil together with parsley and celery root, garlic and sauté shortly.
  3. Add drained barley, soaked and drained edible bolete and Vegeta. Pour with that much water to cover the pot contents and cook for 20 minutes.
  4. Add cooked and drained lentils, finely chopped leek and continue cooking for another 10 minutes.
  5. In the end add Worcestershire sauce, add salt and pepper as needed.

Serving: Sprinkle with freshly chopped parsley and serve.

Advice: Soaking the barley reduces cooking time.