Dandelion One-Pot with Barley and Lentils

Ingredients

• 2 stalks leeks
• 2 tbsp Rapeseed oil
• 140 g pearl barley
• 140 g Puy lentils
• 20 g dandelion (about 2 handfuls)
• 2 pears
• 100 g blue cheese (45% fat in whole milk)
• 2 tbsp lemon juice
• 50 ml Vegetable broth
• Salt
• Pepper
• 0.5 tsp ground cumin
• dried Marjoram

Instructions

1. 1.

   Clean and slice leeks into thin rings. Heat oil in a pot. Sauté leeks for 3 minutes over medium heat. Add barley and lentils and sauté together for 2 more minutes.

2. 2.

   Add 400 ml water, cover, and simmer on low heat for 20 minutes, stirring occasionally and adding more water if needed.

3. 3.

   Meanwhile, trim dandelion leaves, wash, remove thick stems, slice leaves into thin strips. Peel pears, wash, quarter, core, and dice finely. Cube blue cheese.

4. 4.

   Pour lemon juice and vegetable broth into the barley-lentil mixture in the pot. Season with salt, pepper, cumin, and marjoram. Stir in diced pears and dandelion strips, bring to a brief boil again. Serve on plates sprinkled with cheese.