Author Notes
This Vegan Barley and Lentil Soup is rich and will fill you up and warm you on a cold winter day. —VibrantPlate
Ingredients
-
1
onion
-
3
cloves garlic
-
1 tablespoon
tomato puree (triple concentrat)
-
2
medium sized carrots
-
3-4
medium sized potatoes
-
1 cup
pearl barley, split-peas & lentils mix
-
500 milliliters
vegetable stock
-
water as needed
-
1 tablespoon
olive oil
-
salt, pepper to taste
-
red paprika to taste
-
fresh chopped herbs: parsley, chives, thyme
Directions
-
Give the grains a good wash and set aside.
-
Peel and slice onions, garlic, carrots and potatoes.
-
In a pot, heat a spoon of olive oil and add onion. Gently fry until the onions become translucent. Then, add sliced garlic and carrots and a tea spoon of tomato puree, mix well and sautee for a couple of minutes. Add the grain mix, potatoes and bay leaf and pour over the vegetable stock. Cook on low heat for about 30-40 minutes, until the grain becomes soft. Stir occasionally and add water as needed, if the soup becomes too thick.
-
When the soup is done, taste and season if needed with extra salt, pepper and paprika. Add fresh chopped herbs on top and serve.
-
I usually season the soup about 10 minutes before it is fully cooked and serve it hot with a slice of fresh bread.
See what other Food52ers are saying.