Red Lentil Barley Stew

, 1 h 20 min, 8 servings

A warming vegetable and grain stew with red lentils and barley, spiced with baharat and finished with fresh cilantro and lemon.

prepPrepare all vegetables before starting: slice leeks, dice carrots, chop fennel (reserve fronds), separate and chop cilantro stems and leaves, mince garlic.
45 ml extra-virgin olive oil, more for drizzling	Heat oil, cook leeks until tender, 10 min	Add carrots, fennel, cilantro stems, garlic & salt, cook 2 min	Stir in tomato paste, baharat, turmeric & cinnamon, cook 2 min	Add broth, barley & lentils, bring to boil	Simmer 1 to 1½ hrs until barley & lentils tender	Stir in lemon juice & cilantro leaves, taste & adjust seasoning	Serve drizzled with oil, garnished with fennel fronds
2 leeks, white and light green parts, sliced into half-moons
3 carrots, diced
100 g chopped fennel, fronds reserved
1 bunch cilantro, stems chopped
3 garlic cloves, minced
1 ½ teaspoons fine sea or table salt, more to taste
2 tablespoons tomato paste
1 tablespoon baharat or garam masala
½ teaspoon ground turmeric
1 cinnamon stick
2 quarts / 1.9 liters vegetable or chicken broth
200 g pearled barley
200 g red lentils
1 to 2 tablespoons fresh lemon juice, plus lemon wedges for serving
Cilantro leaves, chopped
Fennel fronds, chopped, for garnish

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