Time: 45 minutes🍽️ Serves: 4–6🌱 Vegan | Gluten-Free option (use gluten-free barley or substitute)🛒 Ingredients1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 medium carrots, diced
2 celery stalks, diced
1 cup pearl barley (or quick-cooking barley)
1 can (15 oz) white beans (cannellini or navy), drained and rinsed
1 can (14 oz) coconut milk (full fat for creaminess)
4 cups vegetable broth
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
Salt & pepper, to taste
Juice of ½ lemon or lime
Fresh cilantro or parsley, chopped (for garnish)
👩🍳 Instructions
- Sauté Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, garlic, and ginger; sauté for 3–5 minutes until fragrant and softened.
- Add Veggies & Spices
Stir in carrots and celery, cook another 5 minutes.
Add turmeric, cumin, smoked paprika, salt, and pepper; stir well.
- Add Barley & Liquids
Pour in barley, vegetable broth, and coconut milk.
Bring to a boil, then reduce heat to low and simmer, covered, for 30–35 minutes or until barley and veggies are tender.
- Add Beans & Finish
Stir in white beans and cook for 5 more minutes until heated through.
Adjust seasoning and stir in lemon or lime juice for brightness.
- Serve
Ladle stew into bowls and garnish with fresh herbs.
