#1 Barley lentil and vegetable soup
Barley is a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as in this broth. The addition of lentils/masoor gives a complete protein for vegetarians.
1 tsp oil 1 tbsp finely chopped garlic 1/3 cup finely chopped spring onions, green chopped separately 2 tbsp pearl barley, soaked for 2 hours and drained 2 tbsp whole lentils/masoor, soaked for 2 hours and drained 1/4 cup finely chopped carrots salt to taste 1/4 cup finely chopped colored peppers – red, yellow, green 1/4 cup finely chopped tomatoes 2 tbsp chopped coriander 1/2 tsp freshly ground black pepper powder 11/2 tsp lemon juice.
Heat the oil in a pressure cooker, add the garlic and the spring onion whites and sauté on a medium flame till the onions turn translucent.
Add the barley, masoor, and carrots, mix well and sauté on a medium flame for another minute.
Add 4½ cups of hot water and salt, mix well, and pressure cook on a high flame for 3 to 4 whistles.
Add the spring onion greens, tomatoes, peppers, coriander, and pepper, mix well and simmer for a minute, stirring once in between.
Just before serving, add the lemon juice and mix well. Serve hot.
Keyword barley, lentil, soup