Indian One Pot Wonder: Kee Khitcheree

This aromatic Kee Khitcheree is made with a combination of yellow mung bean (yellow split peas), rice, and lentils (my favorite legume). If you’re looking for an easy Indian dish, this is it. There are a number of optional exotic ingredients, but with a few key spices you can make an outstanding Kee Khitcheree.

Feel free to experiment with your favorite veggies and the water proportions. I generally prefer a thicker, porridge consistency version of this dish, but you can add more water to make it more soup like, as featured in this Huffington Post recipe for Birbal Kitcheree.

The second best part: You only need one (very large) pot! And, most of the core ingredients used here are not too exotic- you should be able to find most of them in your local grocery store (or your pantry!). This recipe is a great way to dip your toe into Indian cuisine.The best part: the first bite of this flavorful, healthy dish chock full of veggies and spices.

Kitcheree Yum!

Indian One Pot Wonder: Kee Khitcheree

Time: 50 minutes, 20 minutes prep, 30 minutes cook
Servings: 6-8

Ingredients

1 1/2 cup split yellow mung beans (moong dal), picked over, rinsed and drained (you can also use yellow split peas)
1 1/2 cup lentils, picked over, rinsed and drained
1 cup basmati or jasmine rice

1/4 cup ghee, butter or canola oil
dried whole chilies or chili flakes, to tasteKee Khitcheree Spices

2 tsp cumin seeds
3-4 bay leaves
8-12 whole cloves
6-10 black peppercorns
1/2 tablespoon turmeric (more if desired)
1/8 tsp asafetida (optional)More Kitcheree Spices (alternatively spelled Asafoetida)
1/2 tsp freshly ground black pepper
2 tsp garam masala

2 medium onions, sliced into short thick pieces
5-8 cloves garlic, chopped
1 jalapeno, diced (seeded if desired)
3-4 red potatoes, washed, diced into small chunks (optional)
1 medium zucchini or squash, diced (optional)
1 green or red bell pepper, diced (optional)
1 broccoli stalk, sliced (optional)
Broccoli florets, chopped (optional)

6-8 cups water
1 tsp garam masala

Salt to taste when serving

Special Tools: Food processor (optional), Large stock pot with a lid

What To Do

Soak the beans, lentils and rice in a medium bowl in cold water for twenty minutes (they should be covered with water). Drain off the water and set off to the side.

The Trifecta: Rice Lentils & Mung Beans

While this is soaking, prepare the veggies. You can chop off some prep time by using a food processor to slice the veggies (see what I did there? haha). Quarter the onion, then chop into thick slices- as below.

Kitcheree Onions

In a large stock pot, heat the oil, chili flakes (no dried chilis in my apartment!), cumin seeds, bay leaves, cloves, peppercorns, turmeric, garam masala and asafetida (optional) over medium heat.

Kitcheree Spice in the Pot

Mix to distribute evenly and cook for a couple minutes.

Goopy Spice Mixture- Kitcheree

Add the prepared veggies and stir with a heavy spoon to coat with the spice mixture. Place the lid on the pot and cook for 5 minutes, stirring occasionally.

Veggies Ahoy!

The first time I made this with onions, broccoli stalk and jalapenos, and the second time with onions, zucchini, potatoes, garlic and bell pepper. Both were very good! Experiment to see what combinations you like the best.

Stir it up baby!

Scoop in the lentils, mung beans and rice to the veggie medley and mix with your heavy spoon.Add the Lentils, Rice and Mung Beanz

Turn up the heat to high, pour in the water (6 cups for thicker porridge consistency and 7-8 cups for a soup-like consistency) and 1 tsp garam masala and slowly stir to combine. Cover with the lid until the khitcheere begins to boil, then turn down the heat to low.

Kitcheree Water and Garam Masala

Simmer for twenty minutes or so, stirring occasionally, until the lentils and rice are tender and the mung beans are chewy (they will be firmer than the lentils and rice). For a thicker, porridge-like consistency, let the khitcheree simmer until the water is completely absorbed but the mixture is still moist.

Kee Khitcheree- Ready to Eat!

Add salt if desired or with each individual portion. Serve hot with pickled jalapenos or chutney and naan or pita bread.

Rustic Cornmeal & Roasted Vegetable Tart

Pack in the veggies for your next meal with this tasty Roasted Vegetable Tart served in a crispy cornmeal crust.

I made this dish for a potluck at a friend’s house, and I am happy to tell you that this compact dish travels well and can be prepared ahead of time and reheated at your final destination.

Vegetable Tart in Cornmeal Crust

Vegetable Tart with Cornmeal Crust

Adapted from The Food You Crave by Ellie Krieger.

Time: 80 minutes, 20 min prep & 60 min cook
Servings: 8 wedges

Ingredients

Crust
2/3 cup yellow cornmeal
1/2 cup whole grain flour or wheat flour
1/4 tsp salt
2 tbsp plain low-fat yogurt
2 tbsp canola or vegetable oil
3-5 tbsp water

Veggie Filling
2 tbsp + 1 tsp extra virgin olive oil (EVOO)
1/3 cup thinly sliced red onion (or shallots, about 2)
3-4 garlic cloves, thinly sliced (or more if desired)
Assorted sliced vegetables (about 1/8 inch thick)
– Eggplant
– Zucchini
– Yellow Squash
– Ripe tomatoes
– Fresh (preferred) or frozen spinach, thawed and drained
1/4 tsp salt
1/4 tsp freshly ground black pepper
Dried Oregano (optional)

3/4 cup shredded part-skim mozzarella cheese (approx. 3 oz.)
1/4 cup shredded  or ripped fresh basil (or 2-3 heaping tablespoons dried basil)
1/4 cup grated Parmesan or Pecorino Romano cheese

Non-stick spray
Aluminum foil and uncooked rice/beans/lentils or pie weights

Special Tools: Food processor, 9 inch tart pan (or pie plate), pie weights (optional), parchment paper (optional)

What To Do

Preheat the oven to 350 F.

Crust:
In the food processor, pulse the cornmeal, flour and salt until mixed.

Tart- Dry Ingredients in Food Processor

Pour in the yogurt and oil and pulse 15-20 times. The mixture should resemble tiny pebbles.

Tart- Yogurt & Oil          Tart- Pulsing the Dough

Add a couple tablespoons of water and pulse again until the cornmeal mix starts to come together in a dough. If it looks too dry, add more water, 1 tbsp at a time and pulse after each addition.

Tart- Pulsing 2          Tart- Pulsing 3

Spray a tart pan or pie plate with non-stick spray. Take the dough out of the food processor and press with your fingertips into the tart pan or pie plate. Be sure to cover the sides of the tart/pie plate as well.

Tart Pan Dough
Cut a piece of aluminum foil large enough to cover the tart/pie plate and press against the bottom and sides of the crust. Pour enough uncooked rice/beans/lentils (or use pie weights) to weigh the crust down, about 1 1/2-2 cups.

The crust is well protected from alien mind probes...

Place the tart on a baking sheet and bake for 10-12 minutes. Remove the pie weights and cook for another 5-6 minutes. Remove the tart crust from the oven and cool.

Increase the temperature to 400 F.

Sliced OnionsSliced GarlicSliced Zucchini

Veggie Filling:
Sautee the garlic and onions or scallions in 1 tsp EVOO over medium heat. Cook for 6 minutes, stirring occasionally. Remove from the heat when the onions are soft.

Put some of the sliced veggies into a plastic resealable bag. Pour about 1 tablespoon of the EVOO into the bag, seal, and shake to coat the veggies with the oil. Spread the sliced veggies on two prepared baking sheets (coated with non-stick spray or lined with parchment paper for easy clean up). Repeat with the rest of the veggies until all are coated with oil and spread on the pans.

Veggies on the Pan

Sprinkle the salt &  pepper on top. Roast for around 20 minutes, until the veggies are tender but not burned. Cool the veggies enough to handle.

Thawing Spinach AKA Swamp Monster

If you are using frozen spinach, you’ll need to thaw it while the veggies are roasting. Place the frozen spinach in a large bowl and cover with hot, just below boiling, water. Let  it sit, stirring occasionally to break it apart into pieces. As the water cools down, drain off and replace with hot water. When the spinach has thawed completely, drain in with a fine mesh colander and set aside for the tart assembly.

Note: I made this dish with frozen spinach the first time, and I would recommend using fresh baby spinach instead. The frozen spinach was a bit tougher and harder to handle.

Decrease the temperature to 350 F. Put a layer of the roasted veggies into the bottom of the tart crust, then sprinkle with the mozzarella (1/4 to 1/3 of the total) and fresh basil. Lightly sprinkle on the dried oregano if using. Repeat the layering process until the veggies are gone, ending with the tomatoes or pepper arranged in a visually pleasing manner. Sprinkle freshly grated Parmesan or Pecorino Romano cheese on top.

Veggie Tart Assembly

Bake the tart for around 30 minutes until the cheese is melted and the vegetables have warmed all the way through.

Cool for a couple minutes, then slice into 8-10 pieces. Serve warm, with additional grated cheese if desired (yes, please!).

Hot Veggie Tart!

Spicy Tuna Melt with Jalapeños and Sharp Cheddar

This is my go-to sandwich when I’m feeling too lazy to cook a full dinner but still want something satisfying. Melted cheddar, zippy jalapeños and tuna on crispy bread…. my mouth is watering just thinking about these sandwiches! This is a pretty versatile recipe- you can omit, substitute, increase or decrease your favorite ingredients based on your personal preferences (we never measure for this– just eyeball it- so all of the measurements below are approximations). This particular iteration is my bf’s latest creation.

Tasty Tuna Melt Goodness

Spicy Tuna Melt with Jalapeños and Sharp Cheddar

Time: 10 minutes
Servings: 2 sandwiches (or one humongous sandwich)

Ingredients

7 oz. can of tuna or chicken packed in water
2 heaping spoonfuls of light Miracle Whip (about 1/4 cup give or take)
1 heaping spoonful of coarse grain mustard (about 2 tablespoons)
1 Tbsp dried parsley flakes
2 tsp ground cumin
3 tsp dried onion flakes
1 tsp chili powder
1/2 tsp dried red pepper flakes
dash of hot sauce (bf used The Sauce That Killed Kenny)

1-2 ribs celery, finely diced (optional)
6-12 jalapeños (sliced, pickled)
2-3 generous slices of sharp white cheddar per sandwich
2 or 4 slices of your favorite bread (I use a whole grain bread)

Special Tools: Panini press/grill (optional)

What To Do

If you’re using a panini press that requires preheating, start that now so it’s nice and hot when you’ve assembled the sandwiches. If you don’t have a panini press, you can use a non-stick pan or pan sprayed with non-stick spray on medium-low heat.

Open the can of tuna and drain off the excess water. I usually rinse the can before opening, and use the lid to drain off the liquid after opening by pressing the lid against the meat.

In a medium size bowl, separate the tuna chunks with a fork. Basically just smush the tuna until it looks like the picture below.

Separated Tuna Chunks

Next, add in the globs of Miracle Whip (or mayo). Don’t add too much at this stage- you can always add in more Miracle Whip or mustard if you feel that the tuna is too dry.

Tuna & Miracle Whip

And the coarse grain mustard. You can spend a lot of money on fancy mustard, but we’ve found that a certain discount store’s house branded coarse grain mustard tastes just as good as some of the expensive mustards I’ve purchased.I also really like Trader Joe’s whole grain mustard.

Coarse Grain Mustard

Sprinkle on the spices, dried onions, parsley and pepper. Add a dash of hot sauce if you dare!

Spices on Tuna

Carefully incorporate the Miracle Whip, mustard and spices into the tuna using a fork or spatula. The mixture should be just moist enough to hold everything together.

Mix it all together

If you’re using the celery, add it in now. Stir to distribute evenly throughout the mixture. We didn’t use celery this time, but it does add a nice crisp crunch to this sandwich. And the fiber content in the celery will help you keep feeling full after this meal.

If you’re making two sandwiches, divide the mixture evenly and spread onto the bread. You can also save half of the tuna mix for later (another tasty sandwich or add to a salad for a healthy lunch) or make one huge glorious sandwich if you’re feeling ravenous.

Arrange the sliced pickled jalapeños evenly on each sandwich.

Sliced Jalapeños on Tuna

Slice the sharp white cheddar using a cheese cutter (for soft cheeses) or a knife.

Who cut it?

And distribute evenly across the sandwiches.

Cheese on Tuna SandwichPlace the second slice of bread on top and place onto the panini press with the tuna mixture on top (the slice of bread you just added should be on the bottom). I’ve found that this tends to decrease the likelihood that the sandwich will get soggy.

Grill for about 2-3 minutes, then flip over and grill for an additional 1-2 minutes until the cheese is melted. If you are talented enough to be able to flip the sandwich without making a mess, try positioning it at a 45 degree angle from the first grill marks– this will give the bread pretty crosshatched grill marks. I can occasionally do that.

Pretty Tuna Sandwich Grill Marks

Cut the sandwich into halves diagonally (it’s a scientific fact that sandwiches cut diagonally taste better and help you with geometry tests).

Nom Tuna Sandwich

Eat hot. Enjoy!

Zucchini & Sun-Dried Tomato Vegetable Risotto

Risotto is one of my favorite dishes because it is infused with cheesy goodness. If you’ve never tried your hand at making it, or if you’re afraid of Gordon Ramsey materializing in your kitchen insulting your cooking skills in a British accent, forget Señor Ramsey and get cookin’ because this is just too good to pass up!

(This video is definitely NSFW- language). But excellent for impromptu kitchen dance parties. That is all.

Zucchini & Sun-Dried Tomato Vegetable Risotto

Zucchini & Sun-Dried Tomato Vegetable Risotto

Adapted from this recipe.

Time: 45-50 min (15 min prep; 30-35 min cook)
Servings: 6

Ingredients

6 1/2 cups (give or take) low-sodium vegetable or chicken stock
2 TBSP Extra Virgin Olive Oil (EVOO)
3-4 cloves garlic, crushed, chopped
1 onion, chopped
2 cups Arborio, or other starchy short grain rice
1/2 cup dry white wine (optional)
1/2 to 1 full medium zucchini, thinly sliced into pieces about 2-3 inches long (see picture below)
10 sun-dried tomatoes, sliced into strips

1-2 cups of your favorite veggies; I used the following:
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup broccoli stems, diced
1 jalepeño, diced

2+ tsp dried thyme
2+ tsp dried basil
2+ tsp fresh rosemary, chopped or 1/2 tsp dry rosemary
1/2 to 1 cup freshly grated Parmesan or Pecorino Romano cheese
Freshly ground pepper, to taste

Special Tools: deep sauté pan or large, heavy stockpot, wooden spoon

What To Do

Heat the stock on medium high in a sauce pan– if it starts to boil, turn down the heat but keep the cover on to keep the stock hot.

Crush and dice the garlic, and chop up your onion.

Onions & Garlic- Yum!

Heat the EVOO in a sauté pan on medium heat. Once the oil is hot, add the garlic and onion, and stir with a wooden spoon (since you’re going to stir a lot, you want to use a stirring device that doesn’t conduct heat well).

Sauté the onions and garlic for 3-5 minutes, until translucent.

Add the rice and stir to mix into the garlic and onions. I ran out of Arborio rice, so I substituted with some farro that I had on hand. Note: Farro takes a bit longer to cook than Arborio. I’ve found that when using farro in risotto, it will be a little more liquidy the first day I make it, but after sitting overnight or for several days it tends to soak up a bit more liquid to make a thicker, creamier risotto (Also, I ❤ leftovers!).

Deglazing the Pan

Let the rice cook for 3-5 minutes, until the kernels turn a toasted golden brown color.  Next, deglaze the pan with the wine or an equivalent amount of stock. Add a ladelfull of stock and mix the rice and veggies into the liquid.

While that is simmering……

Courgette is a fancy name

Chop up your veggies if you haven’t already done so. You’ll want to add the veggies to the rice mixture in order of how long they’ll take to fully cook, so carrots and broccoli stalks go first.

Why do I use broccoli stalks, you ask? Well, to be honest, I just can’t bring myself to throw them away! It seems like such a waste to buy broccoli for the crown and then throw away perfectly edible food! I’ve found that these stalks work great as vegetable “filler” in meals where I just don’t have enough other veggies on hand, or in meals where the flavors and ingredients are strong enough to season this relatively innocuous veggie. I’ve found that it kind of has a mellower broccoli flavor than the florets, but melds easily into other cooked dishes– sauces, casseroles, rice. (After some quick googling, it looks like other people eat the stalks, too! Raw and cooked– check it out). I like the term “Stalker”- haha! Looks like raw stalks are loaded with Vitamin A, too!

Veggies in the Pan

Add the veggies to the pan. Sprinkle around 1 tsp of each of your spices on top of the veggies, add a ladle of stock and stir.

Slice the sun-dried tomatoes into strips and fold into the risotto. You can add them to the rice earlier or later depending on how infused you want the dish to be with their tomato flavor.

Bread & Butter ProTip: If you’re using sun-dried tomatoes packed in oil, drain the oil into the sauté pan instead of using plain EVOO. This will add another layer of flavor to your dish. Or, use the oil to flavor a roasted vegetable size dish.

Alternate adding a ladle of stock, a pinch of the spices and stirring until you have used up all of your stock. You’ll want to wait until the liquid is mostly absorbed before adding the next ladle (if I’m pressed for time or feeling lazy, I’ll turn up the heat on the stove to move this along). Stirring is what makes this dish so creamy– so be sure to stir every couple of minutes.

When you have one or two ladles of stock left, slowly sprinkle on the grated cheese while stirring to incorporate into the rice and veggie mixture. If you dump all of the cheese in at once, it is likely to clump together rather than melting evenly throughout the risotto.

Once the cheese has melted into the risotto, it’s ready to eat!

Serve with a fresh grating of cheese (mmmm cheese) if desired.

Zucchini & Sun-Dried Tomato Vegetable Risotto2

Bon Appétit!

Crushed Lentil Soup

I first had crushed lentil soup at my all time favorite Lebanese restaurant- The Grape Leaf. This soup was a turning point for me in my culinary repertoire. Prior to this soup, I pretty much thought that soup was Lipton’s chicken noodle soup that my mom would make from a packet when I was sick or some hearty but fairly unhealthy soup, like my college’s baked potato soup (tasty but high in calories). After tasting the Grape Leaf’s crushed lentil soup, I realized two things: 1: I love lentils! and 2: Soup can actually be pretty darn good.

This soup could be vegetarian- pretty much just substitute the broth/stock for vegetable broth! (I almost made it vegetarian, but I couldn’t get the vegetable broth jar open. Doh!) I actually found the original version of this soup in one of the editions of the Moosewood Restaurant cookbooks— a tome of vegetarian recipes that the Moosewood Collective puts out every so often, filled with creative and tasty vegetarian foods.

I make this soup pretty much as often as I make cornbread (they’re YUMMY together)– so at least once a month, if not more.

Crushed Lentil Soup garnished with Beer Bread chunks and Baked Kale

Crushed Lentil Soup

Time: Approx. 1 hour
Servings: 4-8

Ingredients

Garlic, 5-10 cloves (depending on how garlicky you like your soup)
3-5 Tbsp Olive Oil (I used Extra Virgin Olive Oil, aka EVOO)

An assortment of vegetables, about 6-8 cups total. I use the following:
2 medium sweet onions, diced
3-4 ribs of celery, diced
1 1/2 cup carrots, diced
1 bell pepper, diced
1 zucchini or yellow squash, diced
2 broccoli stalks, diced (You can use the florets as well)
1 Jalapeño (optional)

Spices
1-2 Tbsp cumin (more or less to taste)
1-2 Tbsp curry powder (more or less to taste)
1-2 Tbsp turmeric or a pinch of saffron
1 tsp coriander
1 tsp garam masala
Dash of: Paprika, fresh-ground pepper, sea salt, chili powder

1 1/2 to 2 cups lentils, rinsed and picked over
6 cups low sodium chicken or vegetable stock, or water, heated
Sea salt to taste
Lemon zest to taste (1 lemon)
1/4 cup fresh squeeze lemon juice (about 1 lemon)
Garnish: Sea salt, baked kale chips, or bread (optional)

Special Tools: Immersion blender, heavy duty blender, or food processor (to blend the soup)

What To Do

Chop up your vegetables, except garlic, into roughly the same size pieces– you just want them to cook evenly. They’re going to get blended later, so they don’t have to look pretty! If you like, you can slice or chop them up with a food processor.

Dice the garlic. In a large stockpot, heat the EVOO and garlic on medium heat  for 1-2 minutes, or until the garlic has begun to turn golden (but not crispy).

Garlic & EVOO

Add the rest of the vegetables and stir to coat them with the EVOO.
Veggies

Now, add your spices and stir again. Place a lid over the pot to get cookin’!

While the vegetables are cooking, rinse and drain your lentils. Be sure to pick out any small rocks or debris. I used a mix of brown and red, but you can use your favorite variety. I’ve been trying to find French green lentils, as I’ve heard they’re exceptionally tasty.

Red & Brown Lentils

Add the rinsed lentils to the vegetables. Pour the heated stock into the vegetable-lentil mixture and stir until combined. Let the soup simmer, with the lid on, on medium heat for 20-30 minutes.Adding Chicken Broth

Your soup will look like this when its about done. Test the lentils and vegetables with a tasting spoon (Those plastic spoons you get from take out are perfect!  Yes, I am one of those people- I reuse plastic utensils). If the lentils and veggies are tender, and you’re satisfied with the seasonings, remove the pot from the heat and over to a stable flat area, like your counter. Be sure to use potholders! What's cookin' good lookin?

If you have an immersion blender, you can start blending up the soup right away. If you’re using a blender or food processor, you may want to allow the soup to cool down (for your safety) before blending.

Blend the soup for 2-3 minutes, until fairly smooth. Ultimately the texture is up to you, so be sure to taste the soup at various stages until you’re happy (coarse, medium, fine). I generally prefer a finely blended soup.

Its like a Jacuzzi... a sharp Jacuzzi

Zest and juice one lemon (if you don’t have a lemon on hand, you can omit the zest and just use the juice). Stir in the lemon juice (lemon juice tends to break down when heated, so to retain the flavor, add at the end of the cooking process).  Taste the soup, and add more lemon juice if desired.

If you cooled the soup down, gently reheat the soup before serving.

Garnish, if desired, with bread and kale chips. Serve hot!

Enjoy, and as they say in Lebanon: “The eating is proportional to the love.” (Thanks to this blog for that phrase!)

Barley & Lentil Vegetable Soup

The finished product- Yum!Winter is back again, and snow on the ground means that a hot bowl of soup is the perfect meal. Cooking in the kitchen seems to make my chilly apartment warmer (nevermind that I have the heat cranked up to 80 degrees). I thought I’d try this hearty soup to use up some of the barley that’s been sitting in my fridge forever.

I found my inspiration for this soup on AllReceipes.com but as usual I quickly deviated from the instructions to develop my own creation. This is a simple but hearty winter soup loaded with veggies and healthy grains (and my favorite legume- lentils <3).

Barley & Lentil Vegetable Soup
Makes 12 Servings

Time: Approx. 15 min prep, 45+ min cook time, 1 hr total

12 cups vegetable (or chicken or beef) broth (low sodium is preferable)
1 1/2 cups uncooked barley (I used quick cooking barley)
1 1/2 to 2 cups uncooked, rinsed lentils
3 large carrots, chopped (Ok, I cheated on this- I used peeled baby carrots)
3 stalks celery, chopped
1 bell pepper, chopped
1 1/2 zucchini and/or squash, chopped
1 1/2 onion, chopped
5-8 peeled garlic cloves, chopped (feel free to use more… or less)
1 (28 oz) can whole peeled tomatoes (you can also used diced canned tomatoes in sauce)
4 1/2 bay leaves
3/4 teaspoon ground black pepper (or to taste)
3 teaspoons dried parsley
3 teaspoons curry powder
2 teaspoons paprika
2 teaspoon chili powder
2 tsp cumin
Pinch of Garam Masala (optional- I had some on hand and thought it would be interesting)
1-1/2 teaspoons red wine vinegar (a couple of good shakes)
Hot Sauce- to taste
Salt to taste, use less if your broth and canned tomatoes have a high sodium content

 

  1. In a large stockpot (and I do mean large!) begin heating your broth on medium high. I used about 3 tsp low sodium chicken bouillon powder mixed with the water- you can add more but that’s all I had left!Stock Pot I microwaved my water prior to adding to the stock pot to cut down on cooking time.
  2. Chop your vegetables so that they’re roughly the same size. If you have a food processor, I highly recommend using it here- it will shave off loads of prep time. I used my Cuisinart with the slicer blade to do the heavy lifting. The pieces were a little larger than I would have preferred if I

    chopped by hand, but that’s a tradeoff I’m willing to make when my stomach is grumbling. Also- feel free to substitute your favorite veggies for the ones listed above. The garlic, carrot, celery and onion are typically considered the core “aromatics”- so try to use them if Chopped Vegetablesyou have them on hand. (I promise you won’t taste the onion).

  3. Add in the barley and rinsed lentils. Stir to mix the ingredients together. Your pot should be pretty much full now.
  4. Add the bay leaves and spices and stir.Spices Since the recipe already called for curry, I thought an Indian flare might be interesting, so I added cumin and garam masala (a blend of spices that has a kind of sweetish spicy flavor).
  5. Let the soup cook on medium high until the mix comes to  a boil, stirring occasionally- for about 15-20 minutes. Cover loosely. The barley and lentils will absorb the liquid and thicken the soup.
  6. Once the soup has reached a boil, reduce the heat to medium or medium low. Simmer the soup for another 15-30 minutes, until the barley and lentils are tender and the soup has thickened.Soup Cooking
  7. Let the soup cool for 5-10 minutes. Serve with a hearty crusty bread or cornbread. Enjoy!

    Pot of Soup

    Yummy Soup!