Red Vegetable Stew With Pearl Barley & Split Peas
Red Vegetable Stew With Pearl Barley & Split Peas

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, red vegetable stew with pearl barley & split peas. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Red Vegetable Stew With Pearl Barley & Split Peas is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Red Vegetable Stew With Pearl Barley & Split Peas is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook red vegetable stew with pearl barley & split peas using 22 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Red Vegetable Stew With Pearl Barley & Split Peas:
  1. Take 200 g finely chopped carrots,
  2. Prepare 2 sticks celery,
  3. Get 1.5 chopped onions,
  4. Take 170 g cherry tomatoes, cut into halves,
  5. Take 1 red bell pepper, chopped,
  6. Take 100 g yellow split peas,
  7. Take 60 g pearl barley,
  8. Take 1/2 cup tomato passata,
  9. Take 1 tbsp tomato pureé paste,
  10. Make ready 1 vegetable stock cube,
  11. Make ready 1/2 tbsp runny honey,
  12. Take 2 tsp smoked paprika,
  13. Make ready 1 tsp garlic granules,
  14. Take 1/4 tsp ground cumin,
  15. Prepare 1/4 tsp cayenne pepper,
  16. Prepare 1 tsp dried oregano,
  17. Prepare 1 pinch red chilli flakes, to taste,
  18. Make ready 1 tbsp vegetable oil,
  19. Prepare 3.5 cups water,
  20. Make ready Salt and pepper to season,
  21. Take To garnish:
  22. Prepare leaves Fresh basil
Steps to make Red Vegetable Stew With Pearl Barley & Split Peas:
  1. Heat a large saucepan up over a medium heat. Add in the oil and onions. Cook gently for a few minutes stirring occasionally until translucent. Season well with salt and pepper. Add in the smoked paprika, cayenne and cumin. Stir.
  2. Turn the heat down a little. Add in the celery and carrots. Cook for a few more minutes. Next add in the red peppers, tomato paste and chopped cherry tomatoes. Crumble in the vegetable stock. Add the passata, oregano, garlic and chilli flakes. Add in two cups of water and the honey and bring to a simmer. Simmer for 15 minutes.
  3. Add the pearl barley, and split peas. Simmer with a lid on for around two hours or until the pearl barley and split peas are cooked. As the stew cooks, keep an eye on it and each time the sauce begins to really thicken, add in another 1/2 cup water to loosen up. Do this continuously during the cooking process when needed so the stew doesn't dry up or catch. At the end of cooking, season with more salt and pepper to taste. Serve up, garnish with a few fresh basil leaves and enjoy!

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