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Lentil, Barley, and Tomato Soup

Lentil, Barley, and Tomato Soup — a soup recipe, 8 ingredients.

Soup

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup (240 ml) lentils
  • 2 heaped tablespoons (30 ml) barley
  • 1 tablespoon (15 ml) butter
  • 1 onion, diced
  • 3 cups (720 ml) water
  • 2 tomatoes, peeled, seeded, and diced
  • Salt to taste
  • Pepper, to taste
Make it lactose-friendly
  • 1 tablespoon (15 ml) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Soak the lentils and barley together overnight, then drain. This step is optional.
  2. Fry the onion in the butter until soft.
  3. Add the lentils, barley, and water.
  4. Cook until the lentils are tender—this will take longer if grains are not soaked.
  5. Add the tomatoes when the soup is almost ready.
  6. Purée with a food mill, blender, or food processor.
  7. Reheat and adjust the seasoning.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0