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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, red vegetable stew with pearl barley & split peas. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Red Vegetable Stew With Pearl Barley & Split Peas is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Red Vegetable Stew With Pearl Barley & Split Peas is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have red vegetable stew with pearl barley & split peas using 21 ingredients and 3 steps. Here is how you can achieve it.

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