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This Vegan Barley and Lentil Soup is rich and will fill you up and warm you on a cold winter day. This is a delicious and nutritious staple in our home.


Servings

3

Total time

50 minutes

Courses

Lunch


Ingredients

  • 1 onion
  • 3 cloves garlic
  • 1 tsp tomato puree (triple concentrat)
  • 2 medium-sized carrots
  • 3 medium-sized potatoes
  • 1 cup pearl barley, split-peas & lentils mix
  • 0 liter vegetable stock
  • 1 bay leaf
  • water as needed
  • 1 tbs olive oil ((divided))
  • salt, pepper to taste
  • red paprika to taste
  • fresh chopped herbs: parsley, chives, thyme


Method

  1. Give the grains a good wash and set aside.
  2. Peel and slice onions, garlic, carrots. Peel and dice potatoes.
  3. In a pot, heat a spoon of olive oil and add onion. Gently fry until the onions become translucent. Then, add sliced garlic and carrots and a tea spoon of tomato puree, mix well and sautee for a couple of minutes. Add the grain mix, diced potatoes and bay leaf and pour over the vegetable stock. Cook with the lid on on low heat for about 30-40 minutes, until the grain becomes soft. Stir occasionally and add water as needed, if the soup becomes too thick.
  4. When the soup is done, taste and season if needed with extra salt, pepper and paprika. Add fresh chopped herbs on top and serve.
  5. I usually season the soup about 10 minutes before it is fully cooked and serve it hot with a slice of fresh bread.

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