Lentils are a delicious and nutritious food — high in protein, minerals, and fiber — that can be easily used as a substitute for other staples such as meat, pasta, or potatoes in soups and stews. Unlike dried beans, they require no soaking and cook relatively quickly.

Barley Lentil Soup

Preparation time: 20 minutes
Soak time: 60 minutes
Cooking time: 60 minutes

1/2 Cup whole barley
3 cups filtered water

Place barley in a glass bowl, cover with 3 cups filtered water and soak for at least an hour, or overnight. Drain and rinse, set barley aside.

2 Tbsp sesame oil
1 medium onion
5 cups vegetable stock
1/2 cup green or brown lentils, rinse
1 cup chopped broccoli
1/2 cup fresh parsely, chopped
2 Tbsp Braggs amino flavouring
2 celery stalks, diced
2 carrots, diced
3 cloves of garlic, crushed
1 tsp each: basil, oregano, thyme and sea salt
1/2 tsp dill
Several dashes of cayenne pepper

In a large heavy pot, heat oil over medium-high heat. Add onion and garlic, saute until translucent. Add vegetable stock and bring to a boil. Add soaked barley, reduce heat and simmer covered for 30 minutes. Add lentils and simmer covered for an additional 20 minutes. Once barley and lentils are tender add vegetables, herbs and spices and simmer covered for another 10 minutes or until vegetables are desires tenderness. Add more water is needed to thin soup.

We also added some hot sauce at the table to our bowls, you can do that if you want a bit more zip.

Makes 4-6 servings – I made a double and we have eaten it for lunch for 4 days!

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Barley Lentil Soup Recipe Photo Credit: Her View Photography