Barley Soup

This hearty barley soup is full of veggies, some lentils and herbs giving your tummy feelings of warm coziness yet keeping you light for the extra activities of these changing seasons. Finish with a good drizzle of evoo and some grated cheese unless you prefer to keep it vegan.

INGREDIENTS

• 1 cup = 140g carrot, small dice
• ¾ cup = 82g celery, chopped small
• ½ cup = 40g dark part of a leek, chopped
• ½ cup = 40g light part of a leek, chopped
• 2 cups = 250g yellow onion, chopped small
• ½ cup evoo*
• 3 garlic cloves, smashed, not chopped
• ½ cup = 80g green lentils
• 1 ½ cups water
• 1 cup = 145g Barley
• 2 ⅔ cup = 632g water or vegetable stock (separate form the previous water)
• salt and pepper to taste
• a spring of rosemary and/or thyme
• grated Parmigiano Reggiano cheese

*I use Zoë’s but you can use any good quality evoo (good quality is key though!.)

Heat the evoo in a pot over medium low heat, add the garlic cloves and a pinch of salt and cook until slightly golden to infuse the oil with their flavor.
Add the onions, carrots, the dark part of the leek and celery and cook with a pinch of salt and pepper, partially covered until the onion begin to soften but they carrots are still a bit firmer.
Add the lentils and the first amount of water and cook partially covered for 30 minutes.
Add then the barley, the light part of the leek and the rest of the water or vegetable stock. Season with some more salt and pepper and add your herbs of choice. Cook for another 40-45 minutes or until both the barley and lentils are soft but not mushy.
You can always add more liquid if you see the soup is drying out too much.
Serve warm with a drizzle of evoo and a sprinkle of Parmesan cheese (optional).

You can also add a little drizzle of heavy cream to each plate or a little dollop of creme fraiche for some extra richness. Enjoy!

Barley Soup

INGREDIENTS

PROCEDURE

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