Ingredients with Measurements:
- 1 cup barley
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the barley and lentils and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, celery, and garlic to the pot and sauté for 5 minutes or until the vegetables are soft.
4. Add the barley, lentils, vegetable broth, and dried thyme to the pot.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes or until the barley and lentils are tender.
6. Season the soup with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 45g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use other vegetables such as zucchini or bell peppers.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add chopped tomatoes for a more tomato-based soup.
Tips and tricks:
- Rinse the barley and lentils before using them to remove any debris.
- You can soak the lentils overnight to reduce cooking time.
- Add more broth if the soup becomes too thick.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with crusty bread or a side salad.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Barley and lentil soup is a traditional dish from the Piedmont region of Italy.
Flavor profiles:
- This soup is hearty and comforting with a nutty flavor from the barley and a slight earthiness from the lentils.
Serving suggestions:
- Serve the soup as a main course for a cozy dinner.
Related Categories
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Region: Italian
Taste: Savory, Earthy, Nutty, Herbaceous, Aromatic