Recipe

Barley and Lentil Soup

Ingredients

  • 3 carrots
  • 1 onion
  • 3 garlic cloves
  • 4 cups spinach
  • ¾ cup barley
  • 1 Tbsp oil
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 6 cup water
  • 4 cups chicken or vegetable broth
  • 1 cup dried lentils
  • 1 can diced tomatoes
  • 1 tsp salt
  • ¼ tsp black pepper

Directions

  1. Rinse, peel, and dice carrots and onions. Peel and mince garlic. Rinse and chop spinach.
  2. In a colander, rinse barley with cold water.
  3. In a large pot, add oil. Heat over medium-high heat. Add carrots and onions. Cook until slightly soft, about 5 minutes.
  4. Add garlic, paprika, and cayenne pepper to the pot. Stir and cook for 30 seconds.
  5. Add barley, water, and broth to the pot. Bring to a boil. Reduce heat to low. Partially cover with a lid and simmer for 15 minutes.
  6. In a colander, rinse lentils with cold water. Add lentils to the pot, along with tomatoes. Cover and simmer for 30 minutes.
  7. Add spinach to soup and stir. Cover and simmer for 5 more minutes.
  8. Add salt and pepper and stir.

Source

Adapted from https://cookingmatters.org/recipes/barley-and-lentil-soup/

Primary Ingredient

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