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beans-lentil-soup

#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.
5 from 1 vote
Course Soup
Servings 1 cup

Ingredients
  

  • 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.

Instructions
 

  • 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