Herbed Lentil and Barley Soup

June and Linda, voluntered to lead the South Arm Cooking Club for Seniors for this cooking session while Family Services is in the midst of finding someone to lead the kitchen after Charlene goes on a greener pasture.

The first dish led by June is called Herbed Lentil and Barley Soup. This is a healthy soup which is easy to make and delicious at the same time. Lentils which comes in red, green or brown are very high in fibre and folic acid. The soup is thick and almost resembles a stew. This is a great vegetarian alternatives. It’s is inexpensive and it freezes well as most soup.

Ingredients

• 2 tablespoons vegetable oil like canola
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/2 medium carrot, finely chopped
• 1 tablespoon parsley flakes (or 2 tablespoons fresh parsley)
• 1/2 cup green or brown lentils (which holds their shape better when cooked)
• 2 1/2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 cup pearl barley
• 1 14oz (398ml) tin chopped tomatoes, with juice
• lemon slice (optional)
• salt and ground pepper to taste
• 1 baguette
• olive oil
• garlic for rubbing baguette

Source: this recipe is adapted from Mohinder Sidhu

Prep time:  30 minutes; Cook time: 1 1/2 hours;  Serves 4

Instructions

In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally, until soft and lightly brown.

Add garlic, carrots and pasley. Cover and cook over low heat until carrots are tender.

Add lentils, water, oregano, thyme, sage and barley.

Add tomatoes with juice. Bring to a boil, then reduce to a simmer and cook (partially covered) until the lentils are tender, about 1 1/2 hours. If the soup is too thick, add more water. Season with salt and pepper to taste and garnish with lemon slices if preferred.

Serve the soup with some toasted baguette. Season the baguette by rubbing a garlic clove and brush with extra virgin olive oil.

• Barley
• Community Kitchen
• Lentil
• Recipe
• Soup