- ¼ cup dried lentils, yellow
- ¼ cup dried pearl barley
- 1 shallot, diced
- 1 ounce garlic, minced
- 1 heirloom tomato, diced
- 1 tablespoon sunflower oil
- ⅓ cup chicken stock or vegetable stock
- 2 tablespoons tomato paste
- ½ tablespoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- Salt & pepper, to taste
Soak the lentils and barley in water overnight in the fridge to soften.
Lightly fry shallot, garlic and tomato in sunflower oil until shallots turn translucent. Add in stock and tomato paste and stir over medium heat.
Once hot, add in lentils and barley and allow reducing over heat for 5-6 mins.
Add herbs, season with salt and pepper.
Serve as a side with chicken breast or beef steak.