• Kylie

Barley Stew and Avocado Sourdough

Updated: Dec 11, 2019

There's something very satisfying in being able to create a meal in one pot. This hearty barley stew is full of goodness and the chewy texture of the barley is one of the things that makes it a favourite in our home. I have made this on the stove and in a pressure cooker and I prefer the pressure cooker version; the flavour of the ingredients meld together beautifully. But if you only have a pot, never fear. I have given you the method for both options. It is a great dish for those cooler nights or if you just want a meal that is great for doing a big cook up. You can freeze the extras.

Serves 6

Vegan, Dairy Free


1 Tbsp olive oil

1 sweet potato, diced

2 potatoes, diced

1 onion, diced

2 carrots, diced

garlic clove, crushed

1/2 cup brown lentils

1/3 cup barley

1.5 litres water

1 Tbsp massel chicken style stock powder

1/2 avocado

2 pieces of sourdough toast


1. Heat the oil in the bottom of the pressure cooker. Saute the onion and garlic for a 5 minutes until the onions begin to turn translucent.

2. Add all the other ingredients to a pressure cooker, seal the lid and heat on high until it comes to high pressure. Mine whistles when it is at high pressure. It takes about 15 minutes for it to fully come to pressure. Then continue to cook for 15 minutes. Release the pressure and enjoy with avocado on sourdough!

Note * This can also be made on the stove top with a large saucepan. After sauteing the onions and garlic for 5 minutes, saute the other vegetables for another 10 minutes, stirring often. Then add the water and other ingredients, bring to a boil, then reduce the heat to simmer and cover. Cook for about 30 minutes, or until the barley is cooked to your liking.

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