8 oz. crimini mushrooms, sliced (aka baby portobellos)
1 tbsp. garlic, minced
2 quarts water
1 cup green lentils
1/2 cup pearl barley
2 carrots, diced
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 bay leaves
1/2 tsp chipotle powder
2 tsp. paprika
1 bunch kale, shredded (dinosaur kale was very good)
4 green onions, sliced, green part also
2 tbsp red wine vinegar
Dry sauté onions over moderate heat until they start to brown, then add
mushrooms. When they begin to sweat, add garlic. Sauté a minute or two more,
then add water, lentils, barley, carrots, herbs, chipotle and paprika. Simmer
until lentils and barley are soft. Add kale and green onions. Simmer another 10
minutes, then add vinegar, stir and serve.
(I don't add any salt in cooking, but do find this this needs some. I added
several splashes of chipotle tabasco sauce at the table which adds some salt,
without the excess that would come from cooking with it. Extra vinegar or lemon
juice would be good for those who can't have any salt, or don't like that much
heat.)
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