A comforting and flavorful stew combining barley, split peas, and vibrant vegetables, perfect for a wholesome meal.
In a medium saucepan, combine the barley, bay leaf, and garlic with half of the water. Bring to a boil.
Rinse the barley under cold water before cooking to remove excess starch.
Reduce the heat, cover, and simmer for 15 minutes.
Stir occasionally to prevent sticking.
Add the cinnamon, cardamom, and the remaining water to the saucepan. Simmer for another 45 minutes.
Check the water level periodically and add more if needed to prevent drying out.
In a large saucepan, combine the onion, carrots, potatoes, salt, cayenne, and vegetable broth. Bring to a boil.
Cut the vegetables into even pieces for uniform cooking.
Reduce the heat and simmer for 10 minutes, covered.
Keep the lid slightly ajar to allow steam to escape.
Add the tomatoes to the saucepan and continue simmering for another 10 minutes.
Use ripe tomatoes for the best flavor.
Combine the cooked barley mixture with the vegetable mixture. Stir in the parsley and adjust seasoning with salt and pepper.
Let the stew rest for a few minutes before serving to allow flavors to meld.
Serve the stew warm, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
