Prepare the garnish by heating the Olive Oil in a frying pan over medium heat and sauté the Onion for about 15 minutes until golden brown. Add the rest of the ingredients for the garnish (the second batch of Olive Oil or ghee, the thinly sliced Onion, minced Garlic and Dried Mint) and sauté for 2 more minutes on low heat, then set aside on a plate lined with kitchen towel to remove excess oil.
In a large pot, sauté the Onion with Olive Oil for about 10 minutes over medium heat with a pinch of Salt. Add Garlic, Turmeric and Cumin and sauté for an additional 2 minutes.
Add the Broth along with the Pearled Barley, White Basmati Rice, Lentils and Black Pepper. Cover and cook on low heat for 25–30 minutes until just cooked, adding more water or broth according to your preference.
Add the Mixed Fresh Herbs, Spinach and Canned Red Kidney Beans (including liquid), cover and continue to cook for another 5 minutes. Remove from the heat and stir in the Lemon Juice. Taste and adjust seasoning with Salt and Black Pepper if necessary.
Pour the stew into a serving bowl and garnish with a big dollop of Natural Yoghurt, the golden onion garnish and a drizzle of extra virgin Olive Oil.
