Lentils and Barley

Lentils and barley are among the earliest foods cultivated in the Near East, where folks probably first started to farm. Someone could have made almost the same meal 8 or 10 thousand years ago.

This dish is a great example of how you don't have to spend a lot of money to eat local, organic foods: you can use 90% organic ingredients, including greens and garlic from the farmers' market, and still make this recipe for $1.50-$2.00 per person.

4-5 cups water
1 cup dried lentils
1 cup pearled barley
4 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped parsley
1 teaspoon dried spearmint
1 bunch greens, cut in 1 inch strips (use kale, collards, chard, mustard greens, spinach, beet greens, etc.)

1 cup plain yogurt (optional)


1. Bring the water to a boil. Add the lentils, barley, garlic, salt and pepper.

2. Lower the heat and cook for about 20 minutes, then add the parsley, spearmint and greens.

3. Cook on low heat for about 20 minutes longer, until the lentils and barley are soft and most of the water is absorbed. Serve with yogurt, if desired.