There's very little herbs/seasoning in this dish. It relies on and really focuses on the flavors that can be obtained from a generous variety of fresh vegetables and produce. This one really takes the let the ingredients shine approach to new heights. If you're not a fan of lentils. If you think they're bland... this recipe will change your mind. If you already love lentils, this will only make you love them more.
3-4 vine tomatoes, about 1 lb., chunked small
1 pint white mushrooms, sliced thick
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, minced
3 cloves garlic, minced
2 shallots, minced
1/3 cup white wine
3 3/4 cups water
1/4 cup olive oil
2 1/2 tsps salt
1 1/2 tsp black pepper
1 large bunch fresh basil, sliced small
Add all of the first group of ingredients, plus oil, salt and black pepper to a large pot or oversized high sides skillet. Cook down for 10 minutes. Add wine. Cook down 5 more minutes. Add lentils and barley. Cook 3 more minutes. Add water. Cover and simmer until lentils and barley are just barely tender. Stir in basil and an additional 1/4 cup more water. Turn off heat. Recover. Leave pan sit on stove for 5 more minutes.