Best 2 Red Lentil And Barley Soup Recipes

Red lentil and barley soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover lentils and barley. This soup is packed with protein and fiber, and it is also a good source of iron and potassium. The best part about this soup is that it is incredibly easy to make. Simply combine all of the ingredients in a pot and simmer until the lentils and barley are tender. You can then serve the soup with a side of bread or crackers.

Here are our top 2 tried and tested recipes!

RED LENTIL AND BARLEY SOUP

Red Lentil and Barley Soup image

Lentils have played a dominant role in Middle Eastern cooking since ancient times. This is a thick an hearty soup almost a stew.

Provided by morgainegeiser

Categories Southwest Asia (middle East)

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
4 garlic, gloves crushed
6 1/2 cups vegetable stock
1 cup red lentil, uncooked
1/2 cup barley, uncooked
1 tablespoon dried basil
1 tablespoon dill weed
1/4 teaspoon dried thyme
2 bay leaves

Steps:

Heat oil in a large saucepan over medium heat.
Add onion, carrots, celery, and garlic.
Cook, stirring frequently, 5 minutes.
Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
Remove and discard bay leaves before serving.

INDIAN BARLEY AND RED LENTIL SOUP

Indian Barley and Red Lentil Soup image

Number Of Ingredients 1

Ingredients

1 batch 2 tablespoons canola oil; 6 scallions, chopped, white and green parts separated; 4 cloves garlic, chopped; 1 tablespoon finely chopped ginger; 2 tablespoons tomato paste; 1 1/2 tablespoons curry powder; 1 13.5-ounce can coconut milk; 1 cup dried red lentils; 1 cup pearl barley; kosher salt; 1 cup yogurt

Steps:

Heat the oil in a large pot over medium heat. Add the scallion whites, garlic, and ginger. Cook, stirring frequently, until soft, 3 to 4 minutes. Add the tomato paste and curry powder. Cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the coconut milk, lentils, barley, 4 cups water, and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils and barley are tender, 35 to 45 minutes (adding more water if needed to loosen). Serve topped with the scallion greens and yogurt.

Tips:

Use a variety of lentils. Red lentils cook quickly and break down easily, giving the soup a smooth texture. You can also use green or brown lentils, which hold their shape better and add a bit of chewiness.
Don't overcook the barley. Barley should be cooked until it is tender but still has a slight chew. Overcooked barley will become mushy and ruin the texture of the soup.
Add vegetables to your liking. This recipe is a great way to use up leftover vegetables. Add in whatever you have on hand, such as carrots, celery, onions, garlic, potatoes, or kale.
Season the soup to taste. This recipe calls for a simple combination of salt and pepper, but you can also add other spices, such as cumin, coriander, or paprika.
Serve the soup with a dollop of yogurt or sour cream. This will add a creamy richness to the soup and help to balance out the flavors.

Conclusion:

Red lentil and barley soup is a hearty, healthy, and delicious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and lentils. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will enjoy.