Lentil-Barley with Kale and Sauteed Leeks

Photo

www.WeeklyVeganMenu.blogspot.com

Ingredients:

1 c green lentils, washed

1/4 c pearled barley, washed

4 c water

2 cloves garlic, crushed

1/4 t turmeric (optional for digestion)

1 bunch kale, chopped, stems removed

1 carrot, slivered, not too thin

salt, pepper

Saute:

1 t to 1 T olive oil

1-2 leek, washed, sliced into rounds and separated

1/2 onion, chopped

2 cloves garlic, minced

1/4 t oregano

1/4 t basil

salt and pepper

Combine the lentils, barley, garlic, turmeric and water in a medium pot. Bring to boil, reduce to simmer, and cook until barley is tender, about 45-60 minutes.

About 30 minutes after you placed the lentils on, heat a medium saute pan, add the oil, leek, onion, garlic and spices. Cook on medium-low, stirring often, until leeks are beginning to brown and they are tender. This should take around 15 minutes.

When the barley is tender and the leeks are ready, add the kale and carrots, mixing well. Cook for a few minutes until the kale is to your liking. If you like the kale well cooked, do this step when you begin your leeks. I like my kale a little toothsome and green. Add salt and pepper, and if desired, some cayenne or chili flakes.

To serve, heat a pita slice over an open flame (stove) or directly on your electric burner, flipping until little brown flecks appear and the pita is heated. Serve the lentils in a bowl topped with some leeks and your pita bread.

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