Lentil and Barley Soup
A lovely Lentil and Barley Soup from the Middle East. Lentils are a staple of Middle Eastern Cuisine. Once considered the poor mans food, lentils are now considered Comfort Food. The combination of Lentils and Barley in this soup provides for a very hearty and almost meaty texture. It can be a meal on its own or served with salads, dips and flatbreads.
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Recipe Name: Lentil and Barley Soup
Recipe Type: Soups & Stews
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 10
Cooking time:
Total time:
Yield: (3-4 servings)
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Lentil and Barley Soup
Ingredients:
- ¼ cup dry green or brown lentils
- ¼ cup dry pearl barley
- 1 large onion, finely chopped
- 5 cloves garlic, bruised and roughly chopped
- 2 Tbsp fresh cilantro / coriander leaves and more to garnish
- ¼ tsp dried basil
- ¼ tsp coriander powder
- ¹/3 tsp turmeric powder
- ½ tsp cayenne
- ½ tsp black pepper
- 5 cups of water or stock
- 1 tsp salt or to taste
- 1 Tbsp oil
Method:
- Heat the oil in a non-stick / stockpot with lid.
- Add the chopped onion and saute on low heat, stirring occasionally for 8 minutes. The onions should be very soft and light gold in colour. (Keep the heat to low to ensure that the onions do not turn brown and burn).
- Add the garlic, cilantro and saute for another 2 minutes, still on low heat.
- Rinse the lentils and barley thoroughly in cool water. Drain.
- Add the lentils and spices and stir cook for 1 minute.
- Now add the water and increase the heat till boiling.
- Add salt and cover the pot with lid.
- Lower heat to simmer and cook for 1 hour , checking occasionally.
- Taste seasoning. Add a little more pepper or cayenne is desired.
- Add a pinch of sugar to balance.
- Add 1 cup or more boiled water to achieve desired consistency.
- Garnish with some fresh cilantro.
- Serve warm.
Lentil and Barley Soup
- You can make the soup with lentils only too.
- You can also add cooked/ canned chick peas at the end if you like.
Key Ingredients: Lentils, Barley, Spices, Onion, Garlic, Coriander, Salt
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