Barley with broccoli and pulses

Serves four

• Barley 320 g
• Dried lentils 100 g (or 1 tin of lentils)
• Peas (fresh or frozen) 200 g
• Broccoli 200 g
• 4 tbsp extra virgin olive oil (40 g)
• Leeks 200 g
• Rosemary

Nutritional information
Per serving: 505 Kcal

Environmental Impact

Per serving: 
146 grams CO₂ equivalence - carbon footprint
536 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Boil the barley and lentils in salted water. 

Cut the broccoli into chunks and slice up the leeks. 

Toss in a pan with a little oil together with the peas. 

Add the drained lentils and cooked barley and flavour in the remaining oil and the rosemary.

The Chef’s Advice

This is excellent both hot and at room temperature, perhaps accompanied by a slice of toasted bread. You can also use chickpeas instead of lentils.

Nutritional Advice

To soften the pulses and make them easier to digest and cook, add half a teaspoon of bicarbonate of soda or a small piece of kombu seaweed during cooking, adding salt only at the end if needed.

Environmental Advice

Favour fresh and minimally processed food in your diet.

To make plant-based foods even more sustainable, try to buy them in-season and fresh; avoid tinned and frozen products and plastic packaging.