Green Barley Soup with Garlicky Lentils serves 6-8
I call this 'green' barley soup, because all the vegetables in it are green, which differs from the other barley soup I usually make.
Ingredients:
1 brown onion, diced
3 celery sticks, chopped,
2 courgettes, diced
2 leeks, halved lengthways and sliced
1 cup barley (1 used pinhead but pearl is fine)
1 cup sliced cavolo nero/kale
2 litres vegetable stock
1 tbsp oil
2 cloves garlic, peeled
For the lentils:
1 can lentils (400g)
2 fat cloves garlic, minced
2 tbsp chopped parsley
Olive Oil
Method:
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Heat 1 tbsp oil in a large saucepan.
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Add the onion and a pinch of salt and stir. Saute for 2-3 mins.
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Add the leeks, courgette, celery and cavolo nero. Stir and saute for 5 mins.
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Add the stock and bring to the boil.
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Add the 2 cloves of garlic and the barley. Stir and bring back to the boil.
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Boil for around 20 mins until the veg is soft and the barley has turned the soup creamy.
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Taste and season with sea salt.
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To make the lentils, drain the can of lentils and put into a hot frying pan. Add the garlic and stir well.
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Add the parsley and a good glug of olive oil.
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Keep stirring until the mixture is hot.
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Ladle the soup into bowls and top with a spoonful of the lentil mixture.
