PREPARATION
Rinse the pearl barley and cook in a large
stock pot for 20 minutes. When it is tender,
drain and set aside. Heat the oil in a deep,
heavy-bottom pan. Add the mustard seeds,
cumin seeds, chilies, bay leaf, cloves, cinnamon
and turmeric and sauté until fragrant and the
seeds start to crackle. Add the onion and gar-lic,
then cook for 5 to 8 minutes until soft. Stir
in the parsnip, butternut and sweet potato and
mix thoroughly, making sure the vegetables are
fully coated with the oil and spices. Sprinkle
in the paprika and ground coriander and stir
again. Add the lentils, pearl barley, tomatoes
and 8 cups of vegetable stock or water. Bring
to a boil and reduce to a simmer until the
vegetables are tender. When the lentils are
tender, stir in the chopped coriander, ginger
and lemon juice.
savor
Indian Sardee {WINTER SOUP}
Serves 8
½ cup pearl barley
2 Tbsp vegetable oil
½ tsp brown mustard seeds
1 tsp cumin seeds
2 green chilies, deseeded and
chopped
1 bay leaf
2 cloves
1 small cinnamon stick
½ tsp ground turmeric
1 large onion, chopped
2 garlic cloves, finely chopped
1 parsnip, cut into chunks
1 cup butternut squash, cut
into chunks
1 cup sweet potato, cut into
chunks
1 tsp paprika
1 tsp ground coriander
1 ¼ cup red lentils, rinsed
and drained
2 tomatoes, chopped
1 small bunch coriander,
chopped
6 cups vegetable stock or
water
1 tsp grated ginger
1 tsp lemon juice
INGREDIENTS
january 2021 64
WBM