Persian Split Pea and Barley Stew

(From Moosewood Low-Fat Favorites)

1/2 cup raw barley
1 bay leaf
1 large garlic clove
4 cups water
1 cup dried yellow split peas
1 tsp ground cardamom
1/2 tsp cinnamon
1 cup onions
1 cup carrots
2 cups sweet potatoes
1 1/2 tsp salt
pinch of cayenne
2 cups vegetable or chicken stock
2 cups diced tomatoes
2 tablespoons currants
1/4 cup minced parsley
2 tbsp lemon juice
salt and pepper to taste

1. In medium saucepan, bring barley, bay leaf, garlic and 2 cups of the water to boil. Reduce the heat, cover and simmer for 15 minutes.

2. Add split peas, cardamom, cinnamon, and remaining 2 cups of the water and simmer, covered, for another 45 minutes or until the barley and split peas are soft and most of the liquid has been absorbed. Stir occasionally, and if necessary, add a small amount of additional water to prevent the mixture from sticking.

3. While the barley and split peas are cooking, place onions, carrots, potatoes, salt, cayenne and stock in large saucepan. Bring to boil, reduce heat, cover and simmer for 10 minutes.

4. Stir in tomatoes and currants and continue to simmer, covered for another 10 minutes, or until vegetables are tender.

5. Add cooked barley and split pea mixture. Stir in parsley, lemon juice and salt and pepper to taste. Discard the bay leaf.

Serve with a dollop of yogurt.