Total Time
Prep 0 mins
Cook 2 hrs

This is the recipe that my mother likes to call her Christmas Soup. The recipe comes from the "Old Dough School" in Glasgow (Glasgow West of Scotland College of Domestic Science) which I am proud to have gratuated from. In my day it was called Queens College, Glasgow. It has now become part of Glasgow Caledonia University. The last reprint of the book that I have is from 1967. The book was mainly for students who were training in Home Economics or to be Cooks or Chefs. Hope you like it?

Ingredients Nutrition


  1. Scald the Barley.
  2. Wash the Lentils.
  3. Put Barley and Lentils into a pan.
  4. Add Water, Butter and Onion.
  5. Bring to the boil and simmer for 1 1/2 hours.
  6. Add tomato puree and cook for 20 minutes longer.
  7. Sieve soup.
  8. Reheat, season with salt and pepper and add milk if desired.


Most Helpful

I also did not strain this and I added some onion and carrots since I adore veggies. I added some frozen basil ice cubes to add a bit of summer. Wonderful on a wet, chilly Fall day. Thanks for sharing your awesome soup recipe, C-J.

Paula2006 October 25, 2012

I had to use about twice as much water as the recipe said to use...but I think that is because I think I had the heat too high. I didn't realize until I had measured much of the items in the pan that the recipe called for straining the soup after it is cooked. I knew my DH would not care for the soup if it was basically a creamed soup. So I did not strain the soup when it was cooked. DH loved the soup. Made for SPRING PAC 2010

CarrolJ April 05, 2010

Made a half recipe of this in the morning (and reheated for lunch) which I'm ashamed to admit to scoffing the lot with some wholemeal/wholegrain butter bread, delicious on what was a spring day (but a cold one). Thank you C-J from the UK, made for PAC.

I'mPat September 29, 2009

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