December 29, 2016

Meat Free Mid Week Recipe – Spiced Potatoes with Barley & Lentils

We are all trying to do our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – this week Spiced Potatoes with Barley & Lentils.

Preparation time: 35mins (+ 2-5 hours to soak the barley)

Serves 4 as a main 6 as a side

  • 1 cup pearl barley
  • olive oil
  • 600g/20 oz new potatoes, scrubbed
  • 2 garlic cloves, diced
  • 1 red chilli, diced (optional)
  • 2 tsp Cajun spice mix
  • 1 cup brown lentils (cooked or canned)
  • 2½ cups vegetable stock
  • 1 lemon, zest and juice
  • 1 cup peas, frozen or fresh
  • ½ cup parsley, roughly chopped

Pre soak the barley for at least 2 hours before hand by placing in water and setting aside in the fridge. I usually start to soak the barley in the morning to prepare dinner that night.

Heat a little olive oil in a large fry pan; add the garlic and chilli, cook for 1 minute until garlic is soft.

Add the whole potatoes and sprinkle with Cajun seasoning; fry the potatoes turning occasionally for 5-8 minutes until golden.

Transfer to a large pot.

Add the stock, drained barley, lentils, and lemon juice; bring to the boil.

Simmer partly covered for 20-25 minutes until potatoes are tender, adding more stock if needed.

Once the potatoes are cooked add the lemon rind, peas and parsley and toss through; season with salt and pepper to taste.

Serve as a main dish or side.

This wonderful recipe is brought to you by Trudy from veggie num num. This would go great on a cold night in front of the telly!

Give the Meat Free Mid Week Recipes a try and let us know how you went or add your favourite recipes to our collection!

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