Prince Caspian Split Peas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was just called Caspian split peas, but I couldn’t resist changing the name. The peas take awhile to cook, so be patient. It’s worth it! This dish is stew like. You can also add 1/4 onion chopped and use brown rice instead of the barley. Serve with some good grainy rolls. It is very filling. Ingredients:
4 cups vegetable stock |
2 large tomatoes, diced |
2 carrots, thinly sliced |
1 cup shredded cabbage |
1/2 cup split peas |
1/2 cup barley |
2 garlic cloves, minced (be generous here) |
1/4 cup minced fresh parsley |
Directions:
1. In a large pot, combine stock, tomatoes, carrots, cabbage, split peas, barley and garlic.
2. Bring to a boil then reduce heat to med-low and simmer until barley and split peas are tender. Stir in the parsley before serving.
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