Cinnamon is such a great spice. It adds a warmth and spiciness to any recipe. And if we're trying to incorporate these spices into everyday life it can be hard because cinnamon is used for baking, right? Well yes, but it is also amazing in savory dishes.
I discovered this thick and hearty soup on New Years Eve. My sister was visiting and she and I had plans to go to dinner at this great restaurant. Unfortunately, she was feeling a little under the weather with some sort of mysterious illness and didn't want to go. It was almost 6 and I had to cancel the reservation for a dinner I was really excited for. I can say now that I was disappointed, especially when I talked to some people later that were fortunate enough to go. So, what was I going to feed my sister? She is very health conscious and doesn't eat a whole lot of meat. I really wanted a good, hearty, balanced dish that she would like, so I consulted Moosewood Restaurant Low-Fat Favorites. I must admit I have only made this and one fish dish. The fish was a little boring and bland for me, if I ever make it again I will definitely jazz it up. However, this stew was amazing and a little bowl of this soup goes a long ways. I know soups and stews are supposed to be filling, but a cup just doesn't do it. Well, with this soup a cup will fill you up!And to be honest, New Years was still great because as much as I enjoy a good meal, I also enjoy cooking something new.
Persian Lentil and Barley Stew. This stew is heavily spiced, but not spicy (like jalapeno spicy). And the dried currants add a beautiful sweetness. I like to serve this with a little fat free sour cream and perhaps some fresh garlic. I normally don't serve it with spears of green onion, but I wanted something dynamic in the photo. Lovely, don't ya think?
Persian Split Pea and Barley Stew
Only slightly adapted from Moosewood Restaurant Low-Fat Favorites.
Stew:
1/2 C. raw barley
1 bay leaf
1 large clove garlic
4 cups H2O
1 cup dried yellow split peas
1 tsp ground cardamom
1/2 tsp cinnamon
1 cup coarsely chopped onion
1 cut carrot (they say 1 inch cubes but i made them more like 1/2 inch because i don't like the chunkiness)
2 cups potatoes (cut these to the same size you cut the carrots and i used 1 cup sweet potato and 1 cup regular potato)
salt
cayenne (I also add in some hungarian paprika and a
dash of chile powder... but spice it however you like, but keep it mild)
2 cups veg stock
2 cups coarsely chopped tomatoes
2 T dried currants
1/4
c fresh parsley ( I didn't use it and I didn't miss it and who actually
keeps fresh parsley around and what do you do with the rest? GARNISH
EVERYTHING? And as pretty as it looks as a flower arrangement it starts
to smell fast...)
about 2 T. lemon juice (must be fresh! this is about 1 lemon)
black pepper
Bring the barley, bay, garlic and 2 cups of water to a boil in a medium saucepan (make sure it has a lid). Once it boils cover it and lower the heat so it can simmer for about 15 minutes.
Add to this medium saucepan the split peas, cardamom, cinnamon, and 2 cups of water. Cover and simmer for 45minutes. Make sure you stir every now and then especially if you aren't using a nonstick pan. Cook this until the time is up, or until the water is absorbed and the barley and peas are soft.
While all the magic is going on in the medium saucepan, take your big soup pot and add the onions, carrots, potatoes, some salt, spices, and stock in the saucepan. Let it boil and then simmer covered for 10 minutes.
Add in the tomatoes and currants. Simmer covered (once again) for another 10 minutes or until the vegetables are tender. Add in the barley and pea mixture (the garlic will be very tender so smash that up when you add it in and discard the bay leaf.
Add the lemon juice and parsley (if you want). And then add salt and pepper and any additional spices to taste.
Top with any optional goodies and enjoy.
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