An un-beet-able recipe, Chef! Barley is cooked in vegetable stock for a mouthwatering, moreish flavour. Served with oven-roasted kale, beetroot, crispy lentils and cooling cucumber. Finished with dollops of lemon-infused coconut yoghurt.
Dukkah & Lentil Barley Bowl
Dukkah & Lentil Barley Bowl
with coconut yoghurt & roasted vegetables
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Bell Pepper
- Bell Peppers
- Cucumber
- Fresh Mint
- Kale
- Old Stone Mill Dukkah Spice
- Onion
- Onions
- Pearled Barley
- Tinned Lentils
- Vegetable Stock
- Zingy Coconut Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
DUKKAH BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and ½ the dukkah spice. Roast in the hot oven until crispy, 30-35 minutes.
BARLEY & STOCK
Place the pearled barley in a pot with 400ml of water and the vegetable stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and set aside to cool slightly.
LOAD WITH LENTILS
In a bowl, coat the drained lentils and the pepper pieces in oil and season. When the onion & Beetroot have 15 minutes remaining, give the tray a shift and scatter over the pepper pieces and the drained lentils. Roast for the remaining time.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Set aside.
ALMOND ADDITION
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). At the halfway mark, add the remaining dukkah spice. Remove from the pan and set aside.
Veggie FEAST
In a separate bowl, mix together the cooked barley, the chopped mint, the shredded Kale, the roasted veg and crispy lentils. Top with the diced Cucumber. Drizzle over the zingy coconut yoghurt and top with a sprinkle of the toasted almonds.
DUKKAH BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and ½ the dukkah spice. Roast in the hot oven until crispy, 30-35 minutes.
BARLEY & STOCK
Place the pearled barley in a pot with 800ml of water and the vegetable stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and set aside to cool slightly.
LOAD WITH LENTILS
In a bowl, coat the drained lentils and the pepper pieces in oil and season. When the onion & Beetroot have 15 minutes remaining, give the tray a shift and scatter over the peppers and lentils. Roast for the remaining time.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Set aside.
ALMOND ADDITION
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). At the halfway mark, add the remaining dukkah spice. Remove from the pan and set aside.
Veggie FEAST
In a separate bowl, mix together the cooked barley, the chopped mint, the shredded Kale, the roasted veg and crispy lentils. Top with the diced Cucumber. Drizzle over the zingy coconut yoghurt and top with a sprinkle of the toasted almonds.
DUKKAH BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and ½ the dukkah spice. Roast in the hot oven until crispy, 35-40 minutes.
BARLEY & STOCK
Place the pearled barley in a pot with 1.2L of water and the vegetable stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and set aside to cool slightly.
LOAD WITH LENTILS
In a bowl, coat the drained lentils and the pepper pieces in oil and season. When the onion & Beetroot have 15 minutes remaining, give the tray a shift and scatter over the peppers and lentils. Roast for the remaining time.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Set aside.
ALMOND ADDITION
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). At the halfway mark, add the remaining dukkah spice. Remove from the pan and set aside.
Veggie FEAST
In a separate bowl, mix together the cooked barley, the chopped mint, the shredded Kale, the roasted veg and crispy lentils. Top with the diced Cucumber. Drizzle over the zingy coconut yoghurt and top with a sprinkle of the toasted almonds.
DUKKAH BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and ½ the dukkah spice. Roast in the hot oven until crispy, 35-40 minutes.
BARLEY & STOCK
Place the pearled barley in a pot with 1.6L of water and the vegetable stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and set aside to cool slightly.
LOAD WITH LENTILS
In a bowl, coat the drained lentils and the pepper pieces in oil and season. When the onion & Beetroot have 15 minutes remaining, give the tray a shift and scatter over the peppers and lentils. Roast for the remaining time.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Set aside.
ALMOND ADDITION
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). At the halfway mark, add the remaining dukkah spice. Remove from the pan and set aside.
Veggie FEAST
In a separate bowl, mix together the cooked barley, the chopped mint, the shredded Kale, the roasted veg and crispy lentils. Top with the diced Cucumber. Drizzle over the zingy coconut yoghurt and top with a sprinkle of the toasted almonds.
Frequently Asked Questions
What is the preparation time for Dukkah & Lentil Barley Bowl?
The preparation time for Dukkah & Lentil Barley Bowl with coconut yoghurt & roasted vegetables is between 30 and 50 minutes.
What is the total time required to make Dukkah & Lentil Barley Bowl with coconut yoghurt & roasted vegetables?
The total time required to make Dukkah & Lentil Barley Bowl with coconut yoghurt & roasted vegetables is between 40 and 60 minutes.
How many servings does Dukkah & Lentil Barley Bowl provide?
4 servings
What are the main ingredients in Dukkah & Lentil Barley Bowl?
Almonds, Beetroot, Bell Pepper, Bell Peppers, Cucumber, Fresh Mint, Kale, Old Stone Mill Dukkah Spice, Onion, Onions, Pearled Barley, Tinned Lentils, Vegetable Stock, Zingy Coconut Yoghurt
What is the nutritional information of Dukkah & Lentil Barley Bowl?
Calories: 857, Carbs: 148 grams, Fat: grams, Protein: 31.8 grams, Sugar: 24.5 grams, Salt: 1492 grams
How do I prepare Dukkah & Lentil Barley Bowl?
DUKKAH BEETS: Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and ½ the dukkah spice. Roast in the hot oven until crispy, 30-35 minutes. VEGGIE FEAST: In a separate bowl, mix together the cooked barley, the chopped mint, the shredded kale, the roasted veg and crispy lentils. Top with the diced cucumber. Drizzle over the zingy coconut yoghurt and top with a sprinkle of the toasted almonds. BARLEY & STOCK: Place the pearled barley in a pot with 800ml of water and the vegetable stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and set aside to cool slightly. LOAD WITH LENTILS: In a bowl, coat the drained lentils and the pepper pieces in oil and season. When the onion & beetroot have 15 minutes remaining, give the tray a shift and scatter over the peppers and lentils. Roast for the remaining time. ALMOND ADDITION: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). At the halfway mark, add the remaining dukkah spice. Remove from the pan and set aside. CRISPY KALE: Place the shredded kale in a bowl with a drizzle of olive oil. Using your hands, massage until softened and coated. Set aside.
What should be prepared from my kitchen to make Dukkah & Lentil Barley Bowl?
Almonds, Beetroot, Bell Pepper, Bell Peppers, Cucumber, Fresh Mint, Kale, Old Stone Mill Dukkah Spice, Onion, Onions, Pearled Barley, Tinned Lentils, Vegetable Stock, Zingy Coconut Yoghurt
How many calories does Dukkah & Lentil Barley Bowl have?
857 calories
How much fat content does Dukkah & Lentil Barley Bowl have?
grams
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