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@carolinelfranco so I can see your delicious re-creations and feature them! As always, I love it when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
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2 tablespoons olive oil
1/4 teaspoon salt black pepper, to taste
1/8 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/2 teaspoon sumac
1/2 cup barley
1/2 cup lentils
2– 3 cups vegetable broth zest & juice of 1 small orange
Parsley to top
In a saucepan, coat the bottom with olive oil and place it on the stovetop over medium-low heat.
Stir the spices into the pan with the oil and let them warm for about a minute to two.
Then add in the rinsed lentils and barley, stir to coat them in the spiced oil.
Toast the lentils and barely for 3-4 minutes still on medium-low heat, stirring every 30 seconds to make sure nothing burns or sticks to the bottom.
Then add in the 2 cups of vegetable stock, simmering for about 20 minutes.
Once the broth is absorbed taste the barley and lentils, if they are still very al dente, add in another 1/2 cup to a cup of broth until it is absorbed.
Once all the broth is absorbed into the grains and lentils, add in the orange juice and zest.
Sever with fresh parsley on top