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Lentil, Barley, and Tomato Soup

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | British cooking

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518430

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #english #recipes for soup #recipes using barley #recipes using butter #recipes using lentil #recipes using tomato #recipes with metric units #recipes without cooking time #recipes without servings #scottish #vegetarian
Soup Vegetarian

Ingredients

Scale
  • 1 cup (240 ml) lentils
  • 2 heaped tablespoons (30 ml) barley
  • 1 tablespoon (15 ml) butter
  • 1 onion, diced
  • 3 cups (720 ml) water
  • 2 tomatoes, peeled, seeded, and diced
  • Salt to taste
  • Pepper, to taste

Directions

  1. Soak the lentils and barley together overnight, then drain. This step is optional.
  2. Fry the onion in the butter until soft.
  3. Add the lentils, barley, and water.
  4. Cook until the lentils are tender—this will take longer if grains are not soaked.
  5. Add the tomatoes when the soup is almost ready.
  6. Purée with a food mill, blender, or food processor.
  7. Reheat and adjust the seasoning.

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