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.
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 lentils, 1/2 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. :-)
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,