Prep 10 mins
Cook 45 mins
I got this recipe from the Milwaukee Journal Sentinel. It makes 5 main meal servings, but 10 servings as a side dish.
- 3 slices bacon
- 2 teaspoons canola oil
- 1 small onion, thinly sliced
- 1 cup dry lentils
- 1 cup quick-cooking barley
- 2 (14 ounce) cans beef broth
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground allspice
- 1 (14 1/2 ounce) can chopped tomatoes (undrained)
- 2 tablespoons chopped fresh parsley
- 1. Chop bacon and fry until crispy. Remove and set aside.
- 2. Heat oil in a Dutch oven (or else use the bacon fat), and sauté onions with the lentils for 3 to 5 minutes, or until the onion is soft and lentils are lightly browned.
- 3. Add barley, broth, cumin and allspice. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until lentils are soft.
- 4. Add tomatoes and cook uncovered 15 to 20 minutes or until lentils and barley are tender and liquid is absorbed.
- 5. Before serving, stir in parsley and sprinkle bacon on top.