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🍽️ One-Pot Dish with Dandelion, Barley, and Lentils

442 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 2 tbsp rapeseed oil
• 140 g pearl barley
• 140 g Puy lentils
• 20 g dandelion (2 handfuls)
• 2 pears
• 100 g blue cheese (45 % fat in dry matter)
• 2 tbsp lemon juice
• 50 ml vegetable broth
• salt
• pepper
• 0.5 tsp ground cumin
• dried marjoram

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Slice the leek into thin rounds.
3. 3. Heat the oil in a large pot.
4. 4. Sauté the leek for 3 minutes over medium heat.
5. 5. Add the pearl barley and lentils to the pot.
6. 6. Stir everything for 2 minutes to lightly toast.
7. 7. Pour 400 milliliters of water into the pot.
8. 8. Cover the pot with a lid.
9. 9. Simmer the dish on low heat for 20 minutes.
10. 10. Stir the dish occasionally during the cooking time.
11. 11. Add a little more water if necessary.
12. 12. Carefully pick through the dandelion greens.
13. 13. Wash the dandelion greens.
14. 14. Remove the thick stems from the dandelion.
15. 15. Slice the dandelion diagonally into thin strips.
16. 16. Wash the pears.
17. 17. Quarter the pears.
18. 18. Remove the core from the pears.
19. 19. Dice the pears into fine cubes.
20. 20. Cut the blue cheese into small cubes.
21. 21. Pour the lemon juice into the pot with the barley and lentils.
22. 22. Pour the vegetable broth into the pot.
23. 23. Season the dish with salt.
24. 24. Season the dish with pepper.
25. 25. Season the dish with cumin.
26. 26. Season the dish with marjoram.
27. 27. Fold the pear cubes into the barley-lentil mixture.
28. 28. Fold the dandelion strips into the mixture.
29. 29. Bring everything to a brief boil again.
30. 30. Divide the dish among plates.
31. 31. Sprinkle the blue cheese over the dish.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 442
• Protein: 21 g · Fett/Fat: 14 g · Carbs: 57 g