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)
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