Lentil and Barley Soup
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- ½cup chopped onions
- ¼cup chopped celery
- ¼cup chopped carrot
- 2large cloves garlic, minced
- 1tablespoon curry powder
- 6cups vegetable or chicken stock
- 1cup dry lentils
- ⅓cup medium barley
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1tablespoon chopped fresh cilantro
Nutritional analysis per serving (4 servings)
413 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 24 grams protein; 1134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
- Step 2
Add the stock, bring to a simmer, then stir in the lentils and barley.
- Step 3
Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
- Step 4
Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.
Private Notes
Comments
Excellent and easy. 20 minutes in a pressure cooker, using 1 cup less broth.
I recieved this very similar recipe from my grandmother. She used rosemary and thyme in place of the spices in this recipe. Its a hearty and very tasty soup in my go to rotation.
Brown lentil cook time is relatively short - about 25 min. Cooking them for 1.5 hrs can lead to a mushy product. I've moved to Pardina lentils which hold there texture for 45 min. I cook the barley separately and add it to the soup near the end of it's cooking time. For pearl barley: 1/3 cup barley to 1 1/4 cup water. A little salt & Chicken broth. Bring to a boil reduce to simmer, covered for 21-22 min. Turn off heat. Leave it on the hot burner for ~ 30 min to soak up liquid; finish cooking.
Too much lemon juice, at least if using a large lemon. I'd recommend adding juice to taste.
Delicious, quick and easy. I used puglia lentils from Rancho Gordo, which are like basic brown lentils, but a little smaller and hold their shape better. Simmered for about 45 minutes and both lentils and barley were done. Great the next day, too, but needed a little water to loosen it up. Highly recommend!
Loved it as is but yes cooking time could be reduced.
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