Barley & Lentil Soup
This soup is plant based utlising barley and lentils to make it hearty and filling as well as being packed with veggies. There’s also leek, garlic, ginger and turmeric which each bring their own prebiotic, antimicrobial, anti fungal and anti inflammatory properties and are perfect additions for the cooler months. Using tomatoes ups the antioxidant content and if you can use a homemade bone broth (or veggie stock to keep vegetarian) that will up the mineral content also. In summary, this is one seriously nourishing meal!!
Serve 5-6
Ingredients
2 x stalks celery, diced
2 x carrot, diced
1 x zucchini, diced
1 x leek, finely chopped
2 x cloves garlic, finely chopped/crushed
3cm piece ginger, finely chopped
2cm piece turmeric, (1 teaspoon ground)
2 tablespoons thyme leaves
1 handful parsley leaves and stalk, roughly chopped
8 cups broth/stock
1 x 400ml tin crushed tomatoes
1 cup barley, rinsed
1 cup lentils (I used green), rinsed
To serve: extra parsley and nutritional yeast/parmesan cheese
Directions
Add 1 tablespoon extra virgin olive oil to a large pot and saute the celery, carrot, zucchini and leek for 5-6 minutes or until starting to brown and just catch on the pot. Add the garlic, ginger, turmeric, thyme and parsley and saute for another 2 minutes. Add the broth, tomatoes, barley and lentils, bring to a simmer, cover and cook for 40-45 minutes or until barley and lentils are tender.
If not serving all at once, keep in the fridge (the soup may thicken so you can always add a touch of broth/water when serving) for 3-4 days or it also freezes very well.
