Winter lentil, barley and vegetable soup
This hearty vegetable soup goes well with some crusty bread. Make a batch and freeze it in individual portions for a quick meal.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Heat oil in a large pot over medium heat
- Add onion, celery and carrot and cook gently until softened
- Add garlic, barley, lentils, cumin, coriander, paprika, chilli and stock cube and cook while stirring for a further minute. Crush the stock cube while stirring.
- Add tomatoes, water and vinegar and simmer gently for approximately 1 hour or until the barley and lentils have softened
- If the soup becomes too thick, add more water.
- 2 tbspoil
- 1onion, diced
- 1 stalkcelery, diced
- 1carrot, diced
- 3 clovesgarlic, crushed
- 2 tbsppearl barley
- 1/2 cupred lentils
- 2 tspground cumin
- 2 tspground coriander
- 2 tspground paprika
- 1/2 tspchilli powder, (or to taste)
- 1 cubevegetable stock
- 1 cancrushed tomatoes
- 4 cupswater
- 1 tspwine or white vinegar
Per serve
- Energy828kJ
- Total Fat7.8g
- Saturated Fat0.6g
- Total Carbohydrate32.1g
- Sugars7.4g
- Dietary Fibre7.9g
- Sodium197mg
- Protein9.1g
Method
- Heat oil in a large pot over medium heat
- Add onion, celery and carrot and cook gently until softened
- Add garlic, barley, lentils, cumin, coriander, paprika, chilli and stock cube and cook while stirring for a further minute. Crush the stock cube while stirring.
- Add tomatoes, water and vinegar and simmer gently for approximately 1 hour or until the barley and lentils have softened
- If the soup becomes too thick, add more water.
Ingredients
- 2 tbspoil
- 1onion, diced
- 1 stalkcelery, diced
- 1carrot, diced
- 3 clovesgarlic, crushed
- 2 tbsppearl barley
- 1/2 cupred lentils
- 2 tspground cumin
- 2 tspground coriander
- 2 tspground paprika
- 1/2 tspchilli powder, (or to taste)
- 1 cubevegetable stock
- 1 cancrushed tomatoes
- 4 cupswater
- 1 tspwine or white vinegar
Ingredients
- 2 tbspoil
- 1onion, diced
- 1 stalkcelery, diced
- 1carrot, diced
- 3 clovesgarlic, crushed
- 2 tbsppearl barley
- 1/2 cupred lentils
- 2 tspground cumin
- 2 tspground coriander
- 2 tspground paprika
- 1/2 tspchilli powder, (or to taste)
- 1 cubevegetable stock
- 1 cancrushed tomatoes
- 4 cupswater
- 1 tspwine or white vinegar
Nutrition Facts
Per serve
- Energy828kJ
- Total Fat7.8g
- Saturated Fat0.6g
- Total Carbohydrate32.1g
- Sugars7.4g
- Dietary Fibre7.9g
- Sodium197mg
- Protein9.1g
Method
- Heat oil in a large pot over medium heat
- Add onion, celery and carrot and cook gently until softened
- Add garlic, barley, lentils, cumin, coriander, paprika, chilli and stock cube and cook while stirring for a further minute. Crush the stock cube while stirring.
- Add tomatoes, water and vinegar and simmer gently for approximately 1 hour or until the barley and lentils have softened
- If the soup becomes too thick, add more water.
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