Lentil and Barley with Caramelized Fennel

This is a hearty, stick-to-your-rib dish; a complete protein with the barley complementing the lentils.  Sautéing the veggies to soften just a bit and caramelize, develops rich flavor - don't cut this step short.
3/4 cup black Puy lentils
1/4 cup pearl barley
1 bulb fennel, trimmed and finely diced, trimmings reserved
1 carrot, cut in quarters
1 stalk celery, cut in quarters
1 leek, trimmed, cleaned and diced, trimmings reserved
2 carrots, finely diced
1/4 tsp cumin powder
1 Tbsp olive oil and 2 Tbsp butter

2 cups Baba Ghanouj, creamy eggplant dip with tahini, made or bought

Bring one quart of water to a boil in a pot.  The trimmings will add a lot of rischness to the cooking water, but don't add the really small trimmings as they will be very hard to fish out afterwards. Add the lentils, barley, the cut carrot, celery and the larger fennel and leek trimmings.  Return to a boil, stir, and reduce to a simmer.  Cover and cook for about 30 minutes, stirring two to three times.

Meanwhile, heat the oil and butter in a large skillet and add the fennel, diced carrot and the leek.  Sauté over medium-low heat for about 20 minutes, to deeply color the veggies.  Slow caramelization will make them sweet and rich in flavor.  The fennel should still be a bit crisp tender.

When the lentils and barley are just cooked through, pick out the veggies with tongs and discard.  Drain the lentils and return to their pot.  Stir gently with a tablespoon extra virgin olive oil, a dash of salt to taste, and the cumin.  Tip the lentils into the skillet with the caramelized veggies, and fold together, gently.

Turn into a serving platter.  Top with Baba Ghanouj and a drizzle of extra virgin olive oil.  Alternatively, serve lentils alongside a dollop of Baba Ghanouj. In any case, serve with lemon wedges and some flatbread.

Serves 4.

Cook's Note: This is inspired by a lentil dish in "Plenty", a wonderful vegetarian cookbook by Yotam Ottlenghi.  I use Baba Ghanough as the accompaniment because I love it so much.  Yotam simply mixes the eggplant with some lemon and oil - simple and pure.  I don't find mixing up the tahini to take too much more time, and I feel the lentils can use the richness.  But it's a lot to cook - this is a Sunday meal for me.  But you can either buy Baba Ghanouj, or just top the lentils with some plain Greek yogurt, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon; simple and pure.