Barley Lentil Soup
260kcal
Equipment
Ingredients
- 1 cup pearl barley
- 1 cup green lentils
- 2 cups chopped yellow onion
- 1 cup diced carrots
- ½ cup diced celery
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 14 oz canned tomatoes
- 8 cups chicken or vegetable broth
- 1 tablespoon curry powder
- ½ teaspoon ground black pepper (or more)
- 1 teaspoon ground coriander
- 2 bay leaves
- 1 tablespoon lemon zest
- freshly squeezed lemon juice (as needed for serving)
- salt (as needed)
Method
- Heat the oil in a large Dutch oven over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 1 minute, until fragrant.
- Stir in the canned tomatoes, scrapping up any browned bits from the bottom of the pan to deglaze. Add the broth, barley, lentil, curry powder, ground coriander, black pepper, and bay leaves. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes. Turn off the heat.
- Taste and adjust the seasoning with salt as needed. Stir in the lemon zest. Serve with a squeeze of fresh lemon juice, and chopped cilantro, to taste.
Nutrition
Calories260kcalCarbohydrates47gProtein10gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium1028mgPotassium592mgFiber14gSugar7gVitamin A3334IUVitamin C11mgCalcium64mgIron4mg
Notes
Let the barley lentil soup cool to room temperature. Store it in an airtight container in the fridge for up to 4-5 days. You can also freeze it for up to 3 months and reheat until hot before eating.