Barley & Lentils with Mint
|Lentils||1⁄3 Cup (5.33 tbs)|
|Pearl barley||1⁄3 Cup (5.33 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Golden raisins||2 Tablespoon|
|Minced mint||1⁄4 Cup (4 tbs)|
Sort lentils and remove any debris; then rinse and drain lentils and barley.
In a 1 1/2- to 2-quart pan, bring broth to a boil over high heat.
Add lentils and barley, reduce heat, cover, and simmer until barley is tender to bite and liquid has been absorbed (about 40 minutes).
Meanwhile, melt butter in a medium-size frying pan over medium heat.
Add almonds and raisins; cook, stirring, until almonds are golden and raisins are puffy (about 3 minutes).
To serve, stir almonds and raisins into lentil-barley mixture, spoon onto 2 plates, and sprinkle with mint.
Offer yogurt to add to taste, if desired.