Fine lentil and barley soup is a recipe for a healthy soup and can be prepared both in summer and in cold, winter days. It is also excellent as a meal for vegetarians.
This one the recipe is quick and easy to prepare and serves only 300 calories per serving.
The specified amount of ingredients is for 4 people and is prepared with 1-1,5 liters of water, and all the ingredients can be multiplied several times, and the amount of water can be reduced, which increases the density of the broth, depending on the taste.
Fine lentil soup is served warm, with the addition of a parsley leaf, for decoration. This is also fast food.
Fine lentil soup, ingredients
- 100 gr, red lentils
- 100 gr, barley
- 1 carrot
- 1 parsley
- 1 celery
- 1/2 zucchini
- 4 bay leaves
- 4 tablespoons of pureed tomatoes
- 1 nutmeg
- 2 tablespoons olive oil
- so
- beaver
- 1-1,5 liters of water
Fine lentil soup, preparation
- Soak the lentils and barley in cold water, so that it completely covers them.
- While the lentils are soaking, chop 1 carrot, 1 parsley root, a small celery root and half a large zucchini into cubes, and finely chop the parsley leaf.
- Boil 1-1,5 l of water until boiling.
- Strain the lentils and barley.
- Reduce the temperature, but keep the water boiling. Add the lentils and barley to the boiling water. Cook for 10 minutes on high heat, stirring occasionally. Be careful not to boil.
- After 10 minutes, add other vegetables, bay leaf and olive oil.
- If necessary, reduce the cooking heat, and after 10 minutes add grated walnut, half a finely chopped parsley leaf, salt and pepper to taste and add tomato puree.
- Cook for another 30 minutes. Until the lens starts to fall apart.
- Serve hot, with the addition of a fresh parsley leaf.
Preparation time is about 40 minutes.
Marijana Primc Anastasijevic
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