Red Lentil and Barley Soup
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 teaspoons olive oil
- 1⁄2 onion, diced
- 4 scallions, diced, whites and greens divided
- 1 garlic clove, whole and peeled
- 1 teaspoon chili oil
- 3 - 3 1⁄2 cups water
- 1 cube vegetable bouillon
- 2⁄3 cup red lentil
- 1⁄2 cup pearl barley
- salt and pepper
directions
- Heat oil in a medium pan. Add onion, white part of scallions, and garlic clove. Saute, stirring occasionally, until browned.
- While onions are cooking, rinse lentils and barley and drain well.
- When onions are starting to caramelize, slowly add the 3 cups of water. Bring to a boil and add bullion cube. Stir until bullion cube is dissolved.
- Add lentils and barley. Simmer about 40 minutes or until barley is tender. Add up to another 1/2 cup of water if soup is too thick, stirring well.
- Add salt if needed (if soup tastes “flat”), then serve immediately. To garnish, top with the green parts of the scallions, croutons, feta cheese, and some black pepper.
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