Preparation time: 40+ min
200 g mixed legumes with pearl barley
150 g brown portobello mushrooms
2 tbs tomato paste
1 - 2 tsp dry red paprika
few sprigs of thyme
bunch of parsley
water as needed
salt and pepper
Cook the legumes you soaked overnight. Water fry chopped leek, add portobello mushrooms and fry until they brown, then add tomato paste, paprika, and thyme until you get a nice fragrance. Add diced carrots, cooked legumes, and water to cover everything. Simmer on low heat until the carrots are done, but still slightly crispy in the middle. Add more water if needed. Before serving, season and sprinkle with chopped parsley.
Hint: you can cook the legumes a day before and this way you will enjoy a quick and easy lunch.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.