1/2 cup uncooked barley
1 cup split peas
1 onion, chopped
2 cloves garlic, minced
4 cups bouillon
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch cayenne, to taste
2 carrots, chopped
2 medium red potatoes, cut in 1/2″ pieces
juice of 1 lemon
1/2 cup chopped Italian parsley
freshly ground black pepper
yogurt for garnish (optional)
Bring the barley, split peas, onion, garlic, bouillon and spices to a boil in a large pot. Reduce the heat, cover and simmer 30 minutes, stirring occasionally. Add the potatoes and carrots. Return the pot to boiling, reduce the heat and simmer about 30 minutes more, until the barley, split peas and vegetables are tender. Stir in the lemon juice and parsley, adjust the seasonings and add freshly ground black pepper to taste. Top each serving with a spoonful of yogurt if desired.
4-6 servings
