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BARLEY AND LENTIL SOUP

This soup could be a vegetarian soup as the vegetables have so much texture and flavour. The shin adds that little extra but you could omit it if you want.

BARLEY AND LENTILS SOUP

1 tablespoon olive oil
1 1/2 cups chopped onions
1 soup packet (leeks, carrots, turnip, celery)
1 beef sheen cut into 4 cm pieces - keep the bone for the soup
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups chicken or vegetable broth
2/3 cup pearl barley
400 g (14 oz) can diced tomatoes in juice
2/3 cup dried lentils
 Salt and Pepper.

  • Chop vegetables in food processor.

  • Fill up pot with broth.

  • Add chopped vegetables.

  • Cut shin in small pieces.
    Put shin and bones in pot.

  • Mix chopped tomatoes with juice, barley, lentils, garlic and cumin.

  • Add salt and pepper to taste.

  • Bring to boil.

  • Reduce heat, cover and simmer for 2 hours.

  • Check that there is still liquid after 1 hour and add more water if necessary.

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