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

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red vegetable stew with pearl barley & split peas. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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

To get started with this recipe, we must first prepare a few ingredients. You can cook red vegetable stew with pearl barley & split peas using 21 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Red Vegetable Stew With Pearl Barley & Split Peas:
  1. Get 200 g finely chopped carrots,
  2. Prepare 2 sticks celery,
  3. Make ready 1.5 chopped onions,
  4. Prepare 170 g cherry tomatoes, cut into halves,
  5. Get 1 red bell pepper, chopped,
  6. Get 1 small courgette, chopped,
  7. Get 100 g yellow split peas,
  8. Prepare 60 g pearl barley,
  9. Take 1/2 cup tomato passata,
  10. Get 1 tbsp tomato pureé paste,
  11. Take 1 vegetable stock cube,
  12. Get 1/2 tbsp runny honey,
  13. Take 2 tsp smoked paprika,
  14. Take 1 tsp garlic granules,
  15. Make ready 1/4 tsp ground cumin,
  16. Take 1/4 tsp cayenne pepper,
  17. Get 1 tsp dried oregano,
  18. Make ready 1 pinch red chilli flakes, to taste,
  19. Take 1 tbsp vegetable oil,
  20. Take 3.5 cups water,
  21. Take Salt and pepper to season
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, courgette, 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, and enjoy!

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