Hearty Barley Lentils

My friend Jeanne Kuntz served me this amazing dish. I felt nourished; I craved more!

I didn't have time to ask for the recipe in detail, but I guessed. She sent me home with gifts of organic veggie bouillon cubes and walnut oil, which I used.

I sautéed chopped onions and minced garlic in a stainless steel pot, with cumin seeds, salt and pepper (much like the dahl on this blog but without the spicy chili pepper). Then I added 4 cups of water (with one veggie bouillon cube dissolved in it) and a little over 1/2 cup red lentils and a little over 1/3 cup barley. I brought it to a boil, then let it simmer about 20-25 mins (as long as the barley is cooked, it's really up to you how liquidy or mushy you want it). I got basic cooking times from this LA Times recipe.

Then I added a few drops of the amazing walnut oil as a finishing touch, which I will photograph and write more about later.

So good! I feel like it hits a deep need within me for nourishment and heartiness.