Monday, September 27, 2010

Indian-Spiced Barley Stew

Record-breaking heat is ripping through LA right now. It was 113 degrees today in the Valley. OMG! So of course I did something that makes no sense and I made soup.

I would have liked to add an onion and some celery but I just used what I had on hand.

Indian-Spiced Barley Stew
1 cup uncooked barley
1 cup yellow split peas
10 medium carrots, chopped
5 cups water
1 tbsp mustard
1 tbsp umeboshi plum paste (optional, sub for soy sauce)
1/4 cup chopped dulse (optional)
1 tbsp garam masala
1 tsp turmeric
1 bunch basil, chopped

If using an onion, brown for a few minutes in a soup pot. Then add barley, split peas, carrots, and water. Watch water as the soup cooks and add more as necessary to keep desired consistency. Add seasonings and basil at the end. Makes about 10 1-cup servings.



It's really good!!

I'm going to get coffee with my mom's co-worker's cousin tomorrow morning. I love those distant connections! We're going to Urth Caffe so I'll be sure and take some pictures for a post tomorrow.

1 comment:

  1. Hi There, I am putting together an LA HLB bloggies meet-up for a 1:00 p.m. lunch on Saturday, October 23.

    If you are interested in joining us please email me at yellowbrickbeauty@gmail.com and let me know.

    Thanks!

    ReplyDelete