We still have quite a lot of preserved vegetables from last autumn. There’s no need to hurry with the dried goods, but the frozen and pickled stuff should be eaten before next autumn. We needed to make an easy meal from the things we had in our pantry and ended up with this stew. You could use fresh chard and kohlrabi instead of dried and frozen, but then you may need to add them few minutes before adding the beans. In the picture the stew is served with Sriracha, garden cress, black currant jam and sauerkraut.
2,5 dl barley
vegetable broth or salted water for boiling
2-3 tbsp oil
1 tsp cumin
0,5 tsp caraway seeds
0,5 tsp ground coriander
0,5 tsp brown mustard seeds
3 garlic cloves
1 heaping tsp grated ginger
7 dl water
1 dl dried chard, thin and about 3 cm long pieces
2 dl green lentils
4 dl cooked (or canned) white beans
1 dl corn kernels
1,5 dl kohlrabi cubes or strips
Optional: Sriracha or other hot sauce for serving
Cook the barley according to the instructions on the package.
Meanwhile prepare the other ingredients. Chop the onions coarsely and slice or mince the garlic. Heat the oil in a pot and fry cumin, caraway seeds, coriander and mustard seeds 30 seconds. Add onion, garlic and ginger and sauté until onions are soft and translucent. Add the water, lentils and dried chard. Bring to boil and simmer 15 minutes. Add more water if needed. Add beans, corn and kohlrabi and simmer about 5 minutes. When the lentils are soft but not mushy, add cooked barley. Let sit couple of minutes and serve with or without hot sauce.