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    You are in: Home / Recipes / Persian Split Pea and Barley Stew Recipe
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    Persian Split Pea and Barley Stew

    Persian Split Pea and Barley Stew. Photo by poo235

    1/1 Photo of Persian Split Pea and Barley Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    dicentra's Note:

    This comes from my Moosewood Low-Fat cookbook. I think this could be OAMC and/or made in the crock pot.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
    2. 2
      Reduce the heat, cover and simmer for 15 minutes.
    3. 3
      Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
    4. 4
      Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
    5. 5
      While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
    6. 6
      Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
    7. 7
      Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
    8. 8
      Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on January 11, 2014

      55

      Amazing taste!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2013

      55

      Wonderful & complex. We loved all the interplay of flavorings from the lemon juice and parsley to the cardomom and carrots! Hearty & delicious. Just the two of us almost finished this off in one night - ate dinner, went to a show, came back and ate another dinner! We enjoyed this with bread & butter and a dry stout. It's also very budget-friendly. I used Pomi packaged chopped tomatoes - which were great - because I have a hard time finding any decent fresh tomatoes, unfortunately, in the nearby stores. The stew does take a lot of salt though to bring out all the flavors. Outside of that (if you are not salt sensitive), A definite keeper. We will be keeping this in rotation. Solid recipe. Thanks so much for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2011

      55

      I think the base of the stew is very good and nutritious, but next time I will omit the cardamom and cinnamon, as I prefer a spicier taste and not the sweetness that these two ingredients added.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Persian Split Pea and Barley Stew

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 360.3
     
    Calories from Fat 14
    97%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 924.5 mg
    38%
    Total Carbohydrate 72.0 g
    24%
    Dietary Fiber 21.3 g
    85%
    Sugars 10.6 g
    42%
    Protein 18.2 g
    36%

    The following items or measurements are not included:

    vegetable broth

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