Barley and Lentil Soup
Tonight, I had planned on making this soup. However, I felt extremely lazy today and decided to put off grocery shopping until tomorrow. I thought I would stop on my way back from work instead of making a special trip today. Now I just know that I will regret this tomorrow, but it’s a decision that made me feel very good today, so I guess I will have to deal with the consequences…
Part of said consequences was that I didn’t have all the ingredients that I needed for tonight’s soup, so I had to adapt it a little. Really. I only had to make very small adjustments. For instance, I didn’t have any canned tomatoes. So I used fresh tomatoes and V8 instead. I didn’t have any swiss chards, but I had broccoli. That worked beautifully. Not enough carrots? Not a problem. I added celery.
I think it was a huge success, well, with me anyway. My son had a bite, right out of the pot, grabbed a V8 and left. “I take it you don’t like it” I said. “I had a late lunch” was his answer…
So I have some leftover… anyone interested?
- 1 tbsp olive oil
- 2 small onions, diced
- 1 carrot, sliced
- 1 celery rib, sliced
- 2 cloves garlic, crushed
- 2 tbsp salted herbs
- 1 tsp cumin
- black pepper to taste
- ½ cup barley
- ½ cup du Puy lentils
- 5 cups water
- 1 cup V8
- 2 fresh tomatoes, peeled and diced
- 1 cup broccoli florets
- ¼ cup flat parsley, chopped
- Heat olive oil in a large pot, add onions, carrot and celery. Cook for 5-10 minutes, until golden. Add garlic, salted herbs, cumin, pepper and barley. Stir to combine. Add water.
- Bring to a boil, reduce heat, partly cover and simmer for about 25 minutes.
- Add lentils, v8 and tomatoes. Cover and simmer for about 30 minutes, until lentils are tender.
- Toss in broccoli and parsley. Remove from heat, cover and let stand for about 5 minutes, until broccoli is tender and serve.