French Lentil & Barley Soup

Vegan (Opt)

Cook Time1 hour

6 Servings
 


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

  • 1. Rinse the lentils and barley well and remove any small stones or debris.
  • 2. Add the olive oil to a large stockpot.
  • 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.
  • 4. Chop the zucchini and carrot into small chunks.
  • 5. Add the carrot, celery, mushrooms, lentils, barley, paprika and thyme to the pot and stir to combine. Sauté gently for a few minutes.
  • 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.
  • 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.
  • 8. Once cooked, serve and enjoy with fresh parsley on top! This freezes well or keeps in the fridge up to a week.
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