Lentil and Barley Soup

A lovely Lentil and Barley Soup from the Middle East. Lentils are a staple of Middle Eastern Cuisine. Once considered the poor mans food, lentils are now considered Comfort Food. The combination of Lentils and Barley in this soup provides for a very hearty and almost meaty texture.  It can be a meal on its own or served with salads, dips and flatbreads.

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Lentil and Barley Soup

Ingredients:

• ¼ cup dry green or brown lentils
• ¼ cup dry pearl barley
• 1 large onion, finely chopped
• 5 cloves garlic, bruised and roughly chopped
• 2 Tbsp fresh cilantro / coriander leaves and more to garnish
• ¼ tsp dried basil
• ¼ tsp coriander powder
• ¹/3 tsp turmeric powder
• ½ tsp cayenne
• ½ tsp black pepper
• 5 cups of water or stock
• 1 tsp salt or to taste
• 1 Tbsp oil

Method:

• Heat the oil in a non-stick / stockpot with lid.
• Add the chopped onion and saute on low heat, stirring occasionally for 8 minutes. The onions should be very soft and light gold in colour. (Keep the heat to low to ensure that the onions do not turn brown and burn).
• Add the garlic, cilantro and saute for another 2 minutes, still on low heat.
• Rinse the lentils and barley thoroughly in cool water. Drain.
• Add the lentils and spices and stir cook for 1 minute.
• Now add the water and increase the heat till boiling.
• Add salt and cover the pot with lid.
• Lower heat to simmer and cook for 1 hour , checking occasionally.
• Taste seasoning. Add a little more pepper or cayenne is desired.
• Add a pinch of sugar to balance.
• Add 1 cup or more boiled water to achieve desired consistency.
• Garnish with some fresh cilantro.
• Serve warm.

Lentil and Barley Soup

• You can make the soup with lentils only too.
• You can also add cooked/ canned chick peas at the end if you like.

Key Ingredients: Lentils, Barley, Spices, Onion, Garlic, Coriander, Salt

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