Ingredients

1 large onion diced

4 tablespoons olive oil

4 cloves garlic, minced

2 teaspoon turmeric

2 teaspoons cumin

1.2L chicken or vegetable broth

700g jar red kidney beans, including liquid (I use Bold bean co)

Salt and black pepper to taste

1 cup pearled barley, (soaked overnight)

1/2 cup white basmati rice, rinsed

1/2 cup lentils (soaked overnight)

3/4 cup chopped coriander, dill and parsley or mint, leaves and soft stem

2 cup spinach 

Juice of ½ lemon 

Natural yoghurt to serve 

Garnish

• 5 tablespoons olive oil or ghee

• 2 onion, thinly sliced

• 4 cloves garlic, minced

• 2 tablespoons dried mint

• 1/2 teaspoon salt

• 1/2 teaspoon turmeric, ground

Method

1. Prepare the garnish by heating the oil in a frying pan over medium heat and sauté the onion for about 15 minutes until golden brown. Add the rest of the ingredients for the garnish and saute for 2 more minutes on low heat and set aside on a plate lined with kitchen towel to remove excess oil. 

2. In a large pot, sauté the onions with olive oil for about 10 minutes over medium heat with a pinch of salt. Add garlic, turmeric and cumin and saute for an additional 2 minutes.

3. Add chicken broth along with barley, rice, lentils and black pepper. Cover and cook on low heat for 25-30 minutes until just cooked. Add more water or broth according to your preference.

4. Add the herbs, spinach and kidney beans, cover and continue to cook for another 5 minutes. Remove from the heat and stir in the lemon juice.Taste and adjust seasoning if necessary. 

5. Pour the stew into a serving bowl and garnish with a big dollop of yoghurt, the golden onion garnish & a drizzle of extra virgin olive oil.