LENTILS SOUP WITH BARLEY
INGREDIENTS
- 100 gr regular brown lentils (any lentils
will do!) - 250 gr canned tomato
- 140 gr barley or any other grain
- “Soffritto” (sauteed vegetables) to taste
(1/2 carrot, 1/2 onion, a chunk of celery,
all minced together) - 1 tbs ground sweet paprika
- Salt to taste
INSTRUCTIONS
Start by rinsing the lentils and setting them aside. Heat some olive oil in a large pan over medium-high heat, then add your chopped veggies for the soffritto. Stir them around for about 5 minutes until they soften and turn golden.
Now, add the lentils and stir for another minute. Pour in a cup of warm water (or vegetable stock if you have it) and let everything simmer on medium-low heat. Keep an eye on it and add more warm water whenever it starts to dry out. After 20 minutes, mix in the canned tomatoes, a pinch of salt, and some ground sweet paprika. Let it all simmer for another 20 minutes until the lentils are soft, adding water as needed to keep the soup nice and brothy.
While that’s cooking, prepare your barley (or any grain you like), but cook it for a couple of minutes less than usual so it stays slightly firm. Once it’s ready, add it to your lentil soup and let everything cook together on low heat for 5 more minutes.
Serve your warm, comforting soup with a drizzle of olive oil on top. Enjoy!
