French Lentil & Barley Soup
| Vegan (Opt) |
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6 Servings
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This Hearty French lentil and Barley Soup is vegan and full of flavour that will keep you warm this winter.
Recipe by Sarah MacDonald – @sarahsspoonful
INGREDIENTS
- 1/3 Cup Organic French Lentils*
- 1/3 Cup Pearl Barley*
- 1 Carrot
- 1 Zucchini
- 1 Brown Onion
- 2-3 Cloves Garlic
- 1/2 Long Red Chilli Fresh
- 1 Cup Cherry Tomatoes Halved
- 1 Cup Mushrooms Diced
- 2 Cup Celery Stalks Diced
- 1 Bay Leaf*
- 1 Tin Crushed Tomatoes
- 2 Pieces Porcini Mushroom* Dried
- Sprigs Thyme Fresh
- 1/2 Tbp Organic Sweet Paprika*
- Pinch Salt*
- Pinch Organic Whole Black Pepper*
- 1 Tbsp Olive Oil*
- 1/2 Tbsp Vegetable Stock powder*
METHOD
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1. Rinse the lentils and barley well and remove any small stones or debris.
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2. Add the olive oil to a large stockpot.
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3. Finely chop the onion, chilli and garlic and add the pot. Stir to coat in the oil and simmer over low heat until translucent.
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4. Chop the zucchini and carrot into small chunks.
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5. Add the carrot, celery, mushrooms, lentils, barley, paprika and thyme to the pot and stir to combine. Sauté gently for a few minutes.
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6. Add the cherry tomatoes, crushed tomatoes, zucchini, bay leaf, porcini mushrooms, vegetable stock powder and four cups of water to the pot. Stir well and bring to a simmer.
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7. Simmer for around thirty minutes, stirring regularly, until the lentils and barley are cooked. Add a little extra water if the soup gets too thick.
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8. Once cooked, serve and enjoy with fresh parsley on top! This freezes well or keeps in the fridge up to a week.
Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @sarahsspoonful for more delicious treats.
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