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Barley Lentil Dinner with Walnut Gremolata and Roasted Tomatoes

Barley Lentil Dinner

Dinner | 5th November 2017 | By

This barley lentil dinner is a simple recipe made somewhat sophisticated by the addition of walnut gremolata and roasted tomatoes on the vine. It’s also very garlicky. If you love garlic as much as we do, this is a very fine thing.

Garlic

We’ve been growing our own garlic now for fifteen years. We’ve kept the same variety going all that time and I’m very proud of it. Our garlic produces plump flavoursome cloves and we grow enough to last us all year. Now we’ve moved I’m a bit concerned that we might lose it. The end of October or beginning of November is the time for planting garlic, but we don’t have the garden in any kind of state to do it yet. Eek! Homegrown Garlic

Gremolata

I’ve been meaning to try gremolata for many years, but it wasn’t until recently I finally got around to it. Gremolata is a fresh and zesty Italian finale to a dish and adds that extra bit of pizazz that’s sometimes needed. Classically, it’s made with parsley, garlic and lemon zest all finely chopped and mixed together. Here, I’ve added some chopped roasted walnuts, just because I had a surplus of walnuts. But wow, they were a good addition.

Walnut Gremolata

Barley Lentil Dinner

Simple rustic recipes or peasant dishes are probably my favourite type of cuisine. They are generally seasonal, use basic ingredients and can taste exquisite. I don’t promise this barley lentil dinner will be the best thing you’ve ever eaten, but it’s simple to prepare, nutritious and tasty. The lentils are dressed with little more than olive oil and lemon juice and then served with barley. I’ve included a carrot here, just because I had one floating around that looked as though it needed eating. But it was a good addition.

Barley Lentil Dinner

Adding roasted tomatoes gives colour and makes the flavour profile more interesting. An Italian flourish of walnut gremolata makes the whole dish more sophisticated and complex.

 Barley Lentil Dinner – The Recipe

Barley Lentil Dinner
Print
Barley Lentil Dinner
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A simple supper made somewhat sophisticated by the addition of walnut gremolata and roasted tomatoes on the vine.
Course: Main Course
Serves: 2
Author: Choclette @ Tin and Thyme
Ingredients
  • 100 g Barley - cooked in water
  • 100 g whole green lentils
  • 1 carrot - julienned
  • 2 cloves garlic - finely chopped
  • 1 bay leaf
  • glug of olive oil x 2
  • good squeeze of lemon juice
  • 1 tsp tamari
  • 2-4 drops of hot chilli sauce
  • 10 to matoes on the vine
  • pinch of sea salt
Gremolata
  • 30 g walnuts - toasted and finely chopped
  • small bunch parsley - finely chopped
  • 1 large clove garlic - finely chopped
  • 1 organic lemon - zested
Instructions
  1. Soak the lentils overnight and wash well.
  2. Rinse the barley then cover with double the volume of water. Bring to the boil and simmer gently for about 30 minutes or until tender. Check the water towards the end of cooking time to ensure the barley doesn't burn.
  3. Place the lentils in a covered pan with the bay leaf and just enough water to cover. Bring to the boil then simmer gently for 20 minutes or until just tender. Check the water towards the end of cooking time to ensure the lentils don't burn.
  4. After 10 minutes or so, add the carrots and garlic.
  5. Meanwhile roast the tomatoes in a little olive with the sea salt at 200C for about 10 minutes.
  6. Stir a little olive oil, the lemon juice, tamari and chilli sauce into the lentils just before serving.
  7. Serve the lentils on top of the barley together with the tomatoes.
  8. Combine all the gremolata ingredients then scatter over the top.
Recipe Notes

Lentils can be cooked unsoaked, but they will require more water and take much longer to cook. You can also soak the barley overnight to reduce cooking time.

To serve more, double or triple the quantities.

 

#CookBlogShareI’m sharing my barley lentil dinner with #CookBlogShare over at Everyday Healthy Recipes.

 

 

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Comments

  1. Leave a Reply

    Monika Dabrowski
    5th November 2017

    Great dish and I really like the idea of adding a burst of flavour and freshness to a dish in the form of gremolata. Thank you for bringing it to #CookBlogShare:)

    • Leave a Reply

      Choclette
      10th November 2017

      Thanks Monika. As you say gremolata does a good job of snapping up a plain dish.

    • Leave a Reply

      Choclette
      10th November 2017

      Thanks Angie, I’m not sure why it’s taken me so long to get around to trying gremolata. But I’m glad I have 🙂

  2. Leave a Reply

    Sarojini
    6th November 2017

    Lookslovely, especially thegremolata. Sadly, I’m the only barley fan in my house, but might try this with rice/ teff/ quinoa.

    • Leave a Reply

      Choclette
      10th November 2017

      Oh no! The lentils would work well though with any grain though. I love lentils.

  3. Leave a Reply

    Petra
    6th November 2017

    This sounds absolutely delicious, so many flavours! I love roasted tomoatoes, they are a great addition to lots of dishes.

    • Leave a Reply

      Choclette
      10th November 2017

      Yes, they add colour as well as flavour which is always welcome when you have a beige dish 😉

  4. Leave a Reply

    Jennifer Bliss
    9th November 2017

    It’s my first visit and comment on your blog and I have to say I am totally loving your site here. Mind if I link up and visit and comment more often!? Always looking for veggie friends!

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