AuthorMaria
2 tbsp avocado oil
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 red bell pepper, diced
2 tsp smoked paprika
1 tbsp fresh thyme leaves
4 garlic cloves, minced
½ tsp sea salt
½ tbsp red curry paste
2 cups tomatoes, diced
4 cups vegetable broth
2 cups water
½ cup pearled barley, rinsed
2 cups frozen peas
1 tbsp maple syrup
1 lemon, juiced
¼ cup fresh parsley, chopped (optional)
1
Heat avocado oil in a large pot over medium-low heat. Saute onion, carrot, celery and bell pepper until softened, about 5-7 minutes.
2
Stir in paprika, thyme, garlic, salt, and red curry paste. Continue to cook for 1-2 more minutes until very fragrant.
3
Stir in tomatoes, increase heat to medium, and cook for a few more minutes. Stir in broth and water and increase heat to high. Bring to a boil. Reduce heat to a simmer and stir in barley. Cook, covered, for 40-45 minutes until barley is soft.
4
Stir in frozen peas, maple syrup and lemon juice. Heat until peas are thawed, about 3-5 minutes. Ladle into bowls and top with chopped parsley, if desired. Enjoy!
CategoryDairy-Free, Fall, Gluten-Free, Main Dish, Nut-Free, Vegan, Vegetarian
Ingredients
2 tbsp avocado oil
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 red bell pepper, diced
2 tsp smoked paprika
1 tbsp fresh thyme leaves
4 garlic cloves, minced
½ tsp sea salt
½ tbsp red curry paste
2 cups tomatoes, diced
4 cups vegetable broth
2 cups water
½ cup pearled barley, rinsed
2 cups frozen peas
1 tbsp maple syrup
1 lemon, juiced
¼ cup fresh parsley, chopped (optional)
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