Prep 15 mins
Cook 1 hr 10 mins
Lentils have played a dominant role in Middle Eastern cooking since ancient times. This is a thick an hearty soup almost a stew.
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1⁄2 cup chopped celery
- 4 garlic, gloves crushed
- 6 1⁄2 cups vegetable stock
- 1 cup red lentil, uncooked
- 1⁄2 cup barley, uncooked
- 1 tablespoon dried basil
- 1 tablespoon dill weed
- 1⁄4 teaspoon dried thyme
- 2 bay leaves
- Heat oil in a large saucepan over medium heat.
- Add onion, carrots, celery, and garlic.
- Cook, stirring frequently, 5 minutes.
- Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
- Remove and discard bay leaves before serving.
Great recipe - simple & easy to execute. I love lentils and am happy when autumn comes around to make a nice hearty batch of lentil soup. I added a half can of diced tomatoes and a teaspoon of ground ginger for some kick. Perfect! I microwaved some bacon strips and added them on top of a dollop of sour cream upon serving to my husband. He loved it. Thanks again - for the coming autumn and winter this dish is a keeper!
Sometimes when I am putting together a recipe I am just not so sure I am going to like it. That's how I felt with this one (I knew my husband would like it) but BOY WAS I WRONG! This soup is fantastic! A hearty, well flavoured soup and the barley just made the dish! As you state, it is almost stew like... perfect for the cold winter day we are having here! I halved the recipe due to my trepidation but now I am sad because I wish I had doubled it!! Made for the Sand & Spices challenge for the Voracious Vagabonds ZWT6
Made this for Recipe Swap #78 ~ July 2013 (Aussie Swap) and boy I am so glad! I followed the instructions only using homemade chicken broth and fresh herbs. I have never used the red lentils and this dish was not only delicious but very eye appealing. Thank you for posting.