Leek and Barley Stew

This is a hearty leek and barley stew for cold days, with crispy bacon for an extra kick. To reduce cooking time, soak the barley in water overnight.

Ingredients

Procedure

1. Slice the leek into small rings. Mince the garlic. Rinse the barley under running water and drain.
2. In a pot, heat the coconut oil and add the leek. Sauté for about 3 minutes. Add the barley, garlic, salt and bay leaf. Cook for another 2 minutes.
3. Add the stock cube and cover with water. Cook covered for about 30 minutes or until the barley is fully cooked. Adjust seasoning if necessary.
4. While the barley is cooking, fry the diced bacon until crisp.
5. Serve with the bacon, sour cream and parsley.