Ingredients:
2 tablespoons olive oil
1 cup onions, coarsely chopped
2 cups carrots, diced or sliced
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 cup dried lentils, rinsed
4 cups vegetable broth
28 ounces plum tomatoes, chopped with their juices
1 tablespoon brown sugar
1 cinnamon sticks ( about 3 inches long)
1/2 cup pearl barley, rinsed
1/2 cup flat leaf parsley, chopped
salt and pepper, to taste
Directions:
Heat the oil in a large, heavy pot over medium-low heat.
Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
Add the garlic and cook for 2 more minutes.
Add the cumin and cook for 1 more minute.
Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
Stir in the parsley and season to taste with salt and pepper.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.