Growing up, Mum often made barley stew... or at least stews with barley. I love it and it is so incredibly healthy for you. Barley water made into a refreshing drink is also very healthy for you, but that is for another post. The other oft-eaten legume in our home, was lentil. So these are two items that I have in my freezer at all times.
As I pondered what to pair these this grain and legume with, I came across a large can of pureed pumpkin in my cupboard and a can of turkey chunks.
This dish is so easy to make and it does not take too long either. You can also add carrots, diced mushrooms, and baby spinach to the stew. If you add mushrooms and baby spinach, do so right towards the end before you turn off the heat so that the vegetables doesn't get overcooked.
1 cup barley, washed
1/2 red lentils, washed
1 (heaped) tsp ground cumin
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp turmeric
2 tsp chicken bouillon powder
2 TBSP butter
1/2 can puree pumpkin, large can
1 can turkey chunks, liquid included
6 cups water, or as needed
Salt (to taste)
** If you are vegetarian, you can omit the chicken powder and use vegetable bouillon powder/cube instead (or omit altogether), as well as the meat. You can substitute the meat with firm tofu or more vegetables.