Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Rinse the barley in a sieve and leave it to drain. Slice the leek into thin rings and finely chop the garlic. Heat the stock in a small saucepan until almost boiling, then keep it hot.
Sauté the leek and barley
Heat the olive oil in a wide pot over medium heat. Add the leek and sauté for 6 to 7 minutes, stirring occasionally, until softened and lightly golden around the edges. Stir in the garlic and cook for 30 seconds. Add the barley and sauté for 2 minutes, stirring constantly.
Cook the barley in the stock
Pour in about 200 ml of the hot stock and add 2 g of salt. Simmer gently, stirring often; when most of the liquid has been absorbed, add more stock. Continue for 25 to 30 minutes, until the barley is tender but still pleasantly chewy. Use all the measured stock.
Add the peas
When the barley is almost tender, stir in the frozen peas. Cook for another 5 to 7 minutes, until heated through and still bright green, stirring the barley regularly. The mixture should be soft and creamy, not dry.
Finish and serve
Remove the pot from the heat. Stir in the nutritional yeast, finely grated lemon zest, 30 ml of lemon juice, chopped dill, the remaining 1 g of salt, and the black pepper. Let stand for 2 minutes and serve hot.
