Variation: Instead of lentils, you can use 1/2 cup of chick peas or 1/2 of red kidney beans or any other bean or even small cubes of tofu.
Ingredients
- Step 1:
- 8 cups (2 L) homemade chicken broth (or half water, half broth)
- 1/2 cup (125 mL) hulled barley (hulled barley is more natural than pearl barley)
- Step 2:
- 4 cups (1 L) mixed vegetables, cut into very small pieces (carrots, celery, turnips, leeks, onion, frozen green peas, to taste)
- 1 tbsp (15 g) salted herbs (from Bas-du-Fleuve or other)
- Salt and pepper
- 1/2 tsp (2 g) thyme
- 1/2 tsp (2 g) fine herbs
- Step 3:
- 1 cup (250 mL) lentils
- 2 cups (1 L) water
- 2 cloves garlic
Steps
- Step 1: Boil the first two ingredients together for about 1 1/2 hours.
- Step 2: Add the ingredients from Step 2 into the broth (Step 1). Simmer until the vegetables are tender. You can add 3 tbsp (45 mL) of light soy sauce.
- Garnish with a sprig of parsley.
- Step 3: To finish the soup, I always have frozen cooked lentils. I cook them in advance:
- Boil for about 40 to 45 minutes. Then, divide into 1/2 cup portions and freeze.
- Add 1/2 cup of lentils to one serving of soup and you have a great meal in a bowl.
