Lentil and Barley Soup with Lemon and Olive Oil
A thick soup of brown lentils and pearl barley, two of the densest soluble-fibre staples there are, sharpened with lemon.
- 150 g brown lentils
- 100 g pearl barley
- 1 pc onion
- 2 pc carrot
- 2 pc celery
- 3 pc garlic
- 1 tsp ground cumin
- 1400 ml vegetable stock
- 1 tbsp light olive oil
- 3 tbsp extra-virgin olive oil
- 1 pc lemon
- 20 g flat-leaf parsley
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Add to a shopping listHow the shopping list works →- Step 1
Warm the light olive oil in a large pan and soften the diced onion, carrot and celery for 8 minutes.
- Step 2
Add the crushed garlic and cumin and stir for 60 seconds.
- Step 3
Add the lentils, barley and stock. Bring to a boil, then drop to a gentle simmer and cook uncovered for 35-40 minutes, until the barley is tender and the soup has thickened.
- Step 4
Season well. Stir in the lemon juice off the heat.
- Step 5
Ladle into bowls, scatter with parsley, and finish each with a generous spoonful of the raw extra-virgin olive oil.
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