Persian Split Pea & Barley Stew

One of the most delicious soups I've ever tasted....


ONE
2 cups water
1/2 cup raw barley
1 bay leaf
1 large garlic clove
TWO
2 cups water
1 cup dried yellow split peas
1 tsp ground cardamom
1/2 tsp ground cinnamon
THREE
1 cup onion, chopped
1 cup carrots, cut int 1 inch chunks
2 cups potatoes, cut into 1 inch chunks
1 1/2 tsp salt
pinch of cayenne
2 cups vegetable stock
FOUR
2 cups chopped fresh tomatoes
2 tbs currants
FIVE
1/4 cup minced fresh parsley
2 tbs fresh lemon juice
salt and ground pepper, to taste

In a saucepan, bring the ingredients in ONE to boil, then simmer, covered, for 15 min. Add the ingredients in TWO and simmer, covered, for another 45 min, or until the split peas and barley are soft and most of the liquid has been absorbed. Stir occasionally and add more water, as needed.
While the barley and peas are cooking, put the ingredients in THREE in a saucepan and bring to a boil. Then simmer, covered, for 10 minutes. Stir in the ingredients in FOUR and continue to simmer, covered, for 10 mi, until the vegetables are tender. Mix in the barley and split pea mix. Stir in the ingredients in FIVE.

Original from Moosewood Low-Fat Favorites