#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.
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.