Saturday, December 11, 2010

Barley Lentil Chunky Soup

Barley Lentil Chunky Soup

Fall is all around us and during these cold, rainy, gloomy days - we need something that provides some warmth to our sullen bodies and pep us up. Hence this Barley Lentil Chunky soup which is in-short a 'store-house' of all essential nutrients. I made this soup for the first time for dinner in the beginning of the week and served it yesterday for lunch again along with toasted 3-seed Sourdough bread. I have gotten some rave reviews from my other-half. Give this a try and just like me, your loyalty to it forever is guaranteed!

Note: The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer, which makes it a wholesome make-ahead meal ready to be served on those busy weeknights. 


Adapted from here.

Preparation:

1. Rinse and Drain 1/2 cup of green or brown lentils. (I used green).

2. Chop up 1/2 cup of onion, 1 cup of cubed carrots and 1 cup of (fresh or frozen) spinach. Mince 1 clove of garlic.

3. Heat 1 tsp of olive oil in a big sauce pan, saute chopped onion for 3-4 mins. Add in carrots and cook for 5-6 mins, until a bit soft. Add garlic, mix and saute for 2 mins. Season with salt  and add washed lentils1/2 cup of pearl barley, 3/4 cup chopped tomatoes, 1 tsp of cumin powder, 2 cups of vegetable broth and  2 cups of water. Bring it to a boil, reduce the heat and simmer for atleast 25-30 mins or until tender.

Note: If you are using instant pearl barley, then adjust the time accordingly.

4. Finally add spinach and cook for 5- 6 mins. Season with salt (if needed) & pepper and 1 tbsp vinegar.

5. Garnish with cilantro and/or serve with a dollop of yogurt as topping. Yum!

P.S - Don't worry about the proportions. Just keep tasting as you-go. this recipe is very wholesome and very forgiving with measurements. :-)


Variations:

1. Add some fresh lemon juice, instead of vinegar for some tangyness.
2. Dried herbs like thyme, rosemary, basil work very well too.
3. Lentils can be easily substituted with any kind of legumes.

Sending this piping hot soup to My Legume Love Affair # 30, guest hosted this month by Priya, originally conceptualized by Susan of 'The Well Seasoned Cook'.



Hope you all have a relaxing weekend ahead.

until next time,
Siri

18 comments :

  1. just yesterday saw our local super market has stocked on whole barleys...dint know how to use. your soup looks delicious...am gonna try this.

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  2. Siri,
    Love soup specially in this cold weather here..hugs and smiles

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  3. Woww wat a healthy,filling and yummy soup..

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  4. Priya - and tastes delicious too. :-)

    Sayantani - Do let me know if it turned out to be dear.

    Santosh, Priya - yes, it is indeed.

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  5. My packets of Barley has got another healthy outlet now. Would love to try soon.

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  6. Have been meaning to try out barley for a long time now... soup sounds yummy!

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  7. I love such one pot hearty soups. I usually have some frozen for some lazy nights :)

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  8. what a lovely way to use Barley. such a healthy food. Keep posting.... Please visit my blog when you get time at www.hephziskitchen.blogspot.com

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  9. Hi Siri

    I've just made it and its come out really tasty. I pressure cooked it though. I've changed it slightly and rewritten the recipe here - http://our-cherished-world.blogspot.com/2010/12/barley-lentil-soup.html.

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  10. Thank you so much Swetha for your feedback. :-). Your soup look absolutely delicious. Glad your little kiddo liked it too.

    Best,
    Siri

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  11. how many servings does this make??? going to try it tonight!

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    Replies
    1. Hi,

      This makes around 2 to 3 servings, depending on how hungry you are :-)

      Siri

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  12. thanks, Siri!! This soup was a hit! I tripled it to serve 8 people, and we have leftovers to enjoy. Thanks so much!

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    Replies
    1. Thanks so much for trying the recipe and glad it turned out well. :-)

      Happy Spring,
      Siri

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Siri

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