Lentil and Barley Tomato Soup.
Not your ordinary lentil soup recipe. Not only does it contain lentils and barleys, it also has a strong tomato flavor to it.
Please check how long it takes for your barley to cook and adjust it with the cooking time of your soup. Apparently my barley needed 45 minutes to cook instead of the 10 I initially expected.
🍲 3 cups cooked lentils
🍲 1/3 cup uncooked barley
🍲 1/3 cup chopped carrots
🍲 500 gr (4 big) chopped tomatoes
🍲 1/4 cup chopped celery
🍲 1/2 large onion, diced
🍲 1.5 tbsp ghee for sauté
🍲 1 tsp salt (at least)
🍲 1/2 tsp dried rosemary
🍲 1/2 tsp pepper
🍲 1/2 tsp garlic pepper
🍲 1/2 tsp mixed herbs
🍲 1 block broth + 700 ml hot water
1. Sauté onion with ghee until translucent and then add tomato, celery, broth, rosemary, and hot water. Mix with a hand blender.
2. Add barley, carrots, salt, pepper, and herbs, and cook until barley and carrots are cooked (25-45 minutes).
3. Add cooked lentils about 15 minutes before the carrots and barley and cooked.
4. Serve hot. Storage may increase the flavors.