I adapted this recipe from my friend Lynne, a.k.a. the vegetable whisperer. This one takes a bit longer to cook, but time flies by when you are listening to audiobooks!
On a side note, I almost finished my 14 hour audiobook The Pope and Mussolini which is awesome if you like history.
· 2 large onions sliced
· 32 oz. carton low sodium vegetable stock
· 1 cup dried lentils
· 1 cup barley (I used bagged Goya®)
· 1 5-6 oz. bag Tuscan kale chopped
· 1-2 Tablespoon olive oil
· ½ lemon
· 2 Tablespoons chopped flat-leaf parsley
· Kosher salt and pepper to taste
· 1 5 oz. container plain almond milk yogurt (if vegan) or Greek yogurt
1. Caramelize the onion in a large skillet coated with olive oil, about 35 minutes.
2. While caramelizing the onions, in another medium pot bring 1 cup of lentils and 1 carton of the stock to a low boil. Cook for about 15-17 minutes.
3. Add 1 cup of barley to the pot, season with salt and pepper, reduce temperature to simmer and cover. Cook until most of the liquid is absorbed, about 30-35 minutes.
4. After the onions are caramelized, remove from the skillet and set aside. Inside the same skillet, add more olive oil to coat the pan. Sauté kale, seasoned with kosher salt until softened, about 7-10 minutes. Squeeze the lemon over the kale.
5. Plate the lentil & barley mixture on a large platter. Next add the caramelized onions, then the kale. Top with the yogurt, then sprinkle with the parsley.