Tuesday, 11 August 2015

Barley and lentil soup with veggies

A hearty bowl of soup with barley, lentils and loaded vegetables. Healthy, delicious, guilt-free and keeps your hunger pangs away.




  • 1 Tablespoon EVOO
  • 2 Garlic cloves crushed
  • 1 Teaspoon mixed dried herbs (I used thyme, oregano and basil)
  • 1/2 Cup chopped shallots
  • 1/2 Teaspoon red chilli flakes
  • 2 Carrots cut into thick slices
  • half packet mushrooms (cleaned and thickly sliced)
  • 1/3 Cup tomato puree
  • 1 Tablespoon tomato paste
  • 1 teaspoon sugar
  • 1/3 Cup barley soaked in warm water for 30 minutes or an hour
  • 1/4 Cup lentils ( soaked in regular tap water for 30 minutes. I used yellow moong dal. You can use lentil of your choice)
  • 1 Cup vegetable stock or chicken stock ( I used low sodium chicken stock)
  • 2 Cups water
  • Salt to taste
  • freshly ground black pepper to taste
  • fresh cilantro leaves for garnish


1. In a large deep pan, heat olive oil over medium heat. When the oil is hot, add garlic cloves and fry until they are light golden
2. Then add dried herbs, chilli flakes and shallots and fry until shallots are soft
3. Add mushroom and turn the flame to high and fry the mushroom until they turn crispy and golden. stir intermittently to avoid burning
4. Add carrots and cook for a minute
5. Drain water from pre-soaked barley and lentils and add them to the pan
6. Add tomato puree , tomato paste , sugar and vegetable stock
7. Check for salt and add salt accordingly. Season with ground black pepper
8. Add 2 cups of water and close the pan with the lid. Let the lid be open half way through and simmer the soup for 45 minutes to an hour. Alternatively, you can pressure cook on lowest heat setting for 10 whistles. Soup is ready to be served when barley is cooked through
9. Serve hot with a good drizzle of EVOO and fresh cilantro leaves



  1. I Love making lentil soup with veggies all the time! Addition of barley really makes it a complete meal. Perfect way to enjoy a comforting Sunday dinner!