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Red Vegetable Stew With Pearl Barley & Split Peas

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We hope you got insight from reading it, now let's go back to red vegetable stew with pearl barley & split peas recipe. To cook red vegetable stew with pearl barley & split peas you need 21 ingredients and 3 steps. Here is how you do it.

The ingredients needed to make Red Vegetable Stew With Pearl Barley & Split Peas:

Provide 200 g of finely chopped carrots,.
Take 2 sticks of celery,.
Prepare 1.5 of chopped onions,.
Use 170 g of cherry tomatoes, cut into halves,.
Prepare 1 of red bell pepper, chopped,.
Take 1 of small courgette, chopped,.
Take 100 g of yellow split peas,.
You need 60 g of pearl barley,.
Prepare 1/2 cup of tomato passata,.
Use 1 tbsp of tomato pureé paste,.
Take 1 of vegetable stock cube,.
Get 1/2 tbsp of runny honey,.
Provide 2 tsp of smoked paprika,.
Use 1 tsp of garlic granules,.
Take 1/4 tsp of ground cumin,.
Provide 1/4 tsp of cayenne pepper,.
Prepare 1 tsp of dried oregano,.
Use 1 pinch of red chilli flakes, to taste,.
Use 1 tbsp of vegetable oil,.
You need 3.5 cups of water,.
Provide of Salt and pepper to season.

Steps to make Red Vegetable Stew With Pearl Barley & Split Peas:

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..
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..
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!.

Add the pearl barley to the vegetables and stir well to coat it in the oil. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, barley, thyme, bay leaf and steak. Pour in the lamb stock and carrot juice, then add the rosemary and thyme. The stew should be thick and juicy.

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