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Barley and Lentils with Mint
1 cup lentils -- (about 6 ounces) with skins or decorticated
1 cup pearl barley
4 cups low-sodium chicken broth
1/2 cup raisins
1/2 cup minced fresh mint
1/4 cup whole blanched almonds
1 cup plain low-fat yogurt -- optional
Sort lentils to remove any debris. Rinse and drain lentils and barley. In a 2- to 3-quart pan, bring broth to a boil. Add barley and lentils (if using lentils with skins). Reduce heat, cover, and simmer until barley and lentils are tender to bite (about 40 minutes); drain. (If using decorticated lentils, add when barley is almost tender -- after about 30 minutes; continue to cook just until lentils and barley are tender to bite, about 10 more minutes.) Stir raisins and mint into lentils and barley, then pour into a serving bowl.
While lentils and barley are cooking, toast almonds in a 350 degree oven until golden (about 8 minutes), stirring several times. Sprinkle almonds over lentil-barley mixture. Offer yogurt to add to taste, if desired.
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