Recipe: Red Lentil and Barley Pilaf

Serves 4 to 6.

Note: Whole-grain hulled or hulless barley is hearty and toothy, the perfect foil to red lentils that turn tender and velvety when cooked. Seasoned with za'atar and red pepper, with a shot of lemon juice, this simple pilaf makes a hearty side dish and a simple weeknight dinner. Za'atar is a spice blend used throughout the Middle East. Herbal, tangy, nutty and toasty, it is a blend of thyme, marjoram, ground sumac, toasted sesame seeds, dried lemon peel and salt. Find it in the spice aisles of most grocery stores, food co-ops and specialty food shops. From Beth Dooley.

• 1 c. whole-grain (or hulled) barley (not pearl)

• Generous pinch salt

Lentils:

• 2 tbsp. sunflower oil

• 1/2 c. finely chopped onion

• 2 garlic cloves, smashed

• 1 1/2 tbsp. za'atar (see Note), or more

• Generous pinch red pepper flakes

• 1 tsp. round cumin

• 1 c. red lentils

• Salt and pepper to taste

• 1/2 c. whole-milk Greek yogurt

• 1/4 c. minced fresh cilantro

• Lemon wedges

Directions

To make the lentils: In a medium saucepan, heat the oil over medium-high heat and sauté the onion, ginger and garlic until the onion is translucent, about 2 minutes. Stir in the za'atar, red pepper flakes, lentils and stock. Increase the heat, bring the liquid to a boil, reduce the heat, and simmer until the lentils are tender, about 15 to 20 minutes.

Season to taste with more za'atar, salt and pepper. Stir the lentils into the barley, return to a low flame to heat throughout.

In a small bowl, stir together the yogurt and cilantro and serve alongside the pilaf with lemon wedges.

Nutrition information per each of 6 servings:

Calories310Fat8 gSodium210 mg

Protein14 gCholesterol4 mgDietary fiber11 g