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!