Prep 5 mins
Cook 15 mins
This was just called Caspian split peas, but I couldn’t resist changing the name. The peas take awhile to cook, so be patient. It’s worth it! This dish is stew like. You can also add ¼ onion chopped and use brown rice instead of the barley. Serve with some good grainy rolls. It is very filling.
- 4 cups vegetable stock
- 2 large tomatoes, diced
- 2 carrots, thinly sliced
- 1 cup shredded cabbage
- 1⁄2 cup split peas
- 1⁄2 cup barley
- 2 garlic cloves, minced (be generous here)
- 1⁄4 cup minced fresh parsley
- In a large pot, combine stock, tomatoes, carrots, cabbage, split peas, barley and garlic.
- Bring to a boil then reduce heat to med-low and simmer until barley and split peas are tender. Stir in the parsley before serving.
Not only is it good, good for you, easy to make (it didn't take too long for the peas to cook), but the colors are beautiful to look at (hope tho photo captures that -- it's the first time I've posted a picture). Surprisingly, it didn't even need a lot of added spice to taste good. Thanks for a great recipe.
I thought this was very good! I used 1 can of tomatoes, cut up, as I had no fresh tomatoes. I had no cabbage so I just skipped that part. I used rice since I had no barley and I added 1 tsp. salt to the recipe along with a few dashes of cayenne pepper. My husband and I are trying to make a move toward a more vegan lifestyle, but the kids don't seem to like much that I have prepared, thus far, so their rating wouldn't look like mine. I was hoping that the name of your recipe would help my daughter enjoy this dish, as she's a big fan of the Chronicles series. She still didn't care for it, but at least she did try it.