Should lentils be rinsed before adding them to the soup?

Yes, because they often come with dirt or even small stones that need to be removed.

How does barley enhance the flavor or nutritional value of a soup?

Barley adds a chewy texture to the soup, but what I particularly like about is that it's pretty nutritious. It contains 12 grams of protein per 100 grams as well as certain minerals like iron and magnesium.

What variations can I make to this barley and lentil soup?

There's different things you can do. You can incorporate herbs like rosemary or include sweeter vegetables like squash or even potatoes.

Barley and Lentil Soup - Gentle Plate

Description

Indulge in the warmth of a hearty bowl of barley and lentil soup. This soup is bursting with wholesome flavors and essential nutrients, making it the epitome of comfort food at its finest.

Ingredients

Units Scale

1/2 cup of pearl barley
1/2 cup of brown lentils
4 tablespoons of olive oil
1 large onion, minced
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 can (14.5 oz) of diced tomatoes
8 cups of boiling water
2 bay leaves
1 teaspoon of dried thyme
1 teaspoon of paprika
4 teaspoons of salt
120 grams of spinach
Parsley to garnish (optional)

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Instructions

To start, make sure to give the barley and lentils a good rinse to remove any impurities. After rinsing, set them aside.
Next, chop up your vegetables and have them ready to add to the pan.
In a large pot over medium heat, heat up some olive oil.
Once heated, add in the chopped onion and garlic and sauté for about 30 seconds until they become soft and translucent.
After that, add in the chopped carrots and celery and sauté for a few minutes until they start to soften.
Finally, add in the rinsed barley and lentils and stir everything together with the vegetables.
Fold the diced tomatoes into the pot and combine well.
Next, pour 2 liters of water into the pot and add two bay leaves, 1 teaspoon of thyme, 1 teaspoon of paprika, and about 4 teaspoons of salt. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to a soft simmer, cover the pot, and let it cook for about 40 minutes or until the barley and lentils are tender.
After cooking for 30 minutes, add three handfuls of spinach to the pot. Stir and cover, then cook for the remaining 10 minutes.
Before serving, taste the broth to check if any salt adjustments are needed and garnish with parsley (optional).

Prep Time: 5 minutes
Cook Time: 50 minutes
Category: Soup
Cuisine: Eastern European