WARM LENTIL BARLEY BOWL

6 servings, 30 minutes

INGREDIENTS

• 1 cup hulled barley, soaked at least 2 hours with dash of vinegar or lemon juice 

• 1/2 cup green lentils, rinsed

• 1/4 tsp turmeric powder

• 1/3 cup raisins

• 2 tsp fennel seeds

• 1 tsp ghee

• 2 tbsp olive oil

• 2 carrots, ribboned

• 1/2 cup asparagus, chopped

• 1 cup kale, chopped, stems removed

• 1/2 cup of sunflower seeds

• 1/4 cup chopped fresh mint leaves

• 1/4 cup chopped fresh cilantro

• Juice of 1 medium lemon

• Salt & pepper to taste
  

DIRECTIONS

1. Drain and rinse the barley and lentils 

2. Add barley to a medium pot with 2 1/2 cups water. Bring to a boil. Cover and reduce to a simmer. Simmer until barley is tender (about 30 mins). Drain excess water.

3. Add lentils and turmeric powder to a separate small pot with 1 cup water. Bring to a boil. Cover and reduce to a simmer. Simmer until lentils are tender (about 20 mins).

4. Add ghee to a separate medium saucepan over medium heat. Add the fennel seeds and raisins. Heat until raisins are plump.

5. Add the carrots, asparagus and kale to the fennel and raisins. Cover and steam for about 5 mins. 

6. Add the cooked barley, lentils and veggies to a mixing bowl. Mix with salt, pepper, olive oil, sunflower seeds, lemon juice, mint and cilantro. Serve warm.

#lunch #dinner #spring #summer #kapha #pitta

Notes

• This is how you make a sattvic nourishing whole grain bowl with simple fresh ingredients that is not just rice and beans. This is something easy to replicate in a variety of different ways.

• If vata, sub basmati rice instead of barley and possibly green mung beans instead of lentils - this would make it easier to digest without the drying properties of both lentils and barley. But if you are kapha or pitta - you would do well with this one just the way it is :).