Barley with Sausage, Lentils & Split Peas
  • ¼ cup olive oil
  • 3 links Italian sausage, casing removed
  • 3 garlic cloves, crushed
  • 2 carrots, small dice {I used yellow carrots because I had them on hand}
  • 1 small red onion
  • 3 sprigs of fresh thyme
  • 1 cup dry barley
  • ¼ cup dry split peas
  • ¾ cup dry red lentils
  • 5 cups water
  • freshly grated pecorino cheese
  • parsley for garnish
  1. Cook 1 cup of dry barley in boiling water until tender. Rinse, drain and set aside.
  2. Heat a large skillet or sauce pan, over medium heat and add in the olive oil and sausage. Break up the sausage with a wooden spoon as it is cooking until it resemble small crumbles. Cook until browned.
  3. Add in the celery, carrot, onion, garlic and thyme. Cook until softened and lightly golden. Season with salt and pepper.
  4. Stir in the 5 cups of water and split peas. Simmer for about 30-35 minutes. Stir occasionally.
  5. Add in the lentils and simmer for another 15 minutes or so. The lentils will begin to break down and the mixture will get creamy. Once the split peas and lentils are tender, you are good to go!
  6. Stir in the cooked barley. Cook just for a minute and season with salt and pepper again to taste. Add freshly grated pecorino romano cheese to taste and garnish with fresh chopped parsley.
Recipe by LeMoine Family Kitchen at