Note: This recipe is conjectural; it uses foods known in period, prepared in ways that were known in period, but it is not a redaction of a recipe from a period source. Caveat emptor!
This recipe, while not a redaction from an original source, uses foods known in Europe in the Middle Ages. The grains and vegetables are cooked in a period fashion, being stewed together in a pottage. The combination of seasonings is similar to recipes in Apicius. In his notes “On the Lentil,” Platina mentions adding barley meal to lentils.
This is a hearty, tasty vegetarian dish. It freezes and re-heats well, and is easy to prepare.
Arwen Southernwood, The Stewpot Period Culinary Guild (SCA)