Barley, Leek and Lentil Soup

Suzanne

Barley, Leek and Lentil Soup ingredients

Ingredients
2 tablespoons olive oil
1/s2 bunch  leeks, sliced, approx. 1 1/2 cups
1 onion, chopped
1 celery branch, diced
1 carrot, diced
2 tsp garlic, chopped
1 tablespoon curry
8 cups or 2 litres chicken broth
1 cup pearl barley
1/2 cup red lentils
1 thyme stem
1 Bay leaf
Salt and pepper, to taste

Instructions
In a casserole, heat oil at medium heat.
Cook leeks, onion, carrot and celery for 2 to 3 minutes.
Add garlic and curry. Stir. Add broth, barley and herbs.
Bring to a boil.
Cover and simmer for 25 minutes at low heat.
Rinse lentils under cold water, then add to the soup with seasoning.
Simmer at medium low heat for 15 to 20 minutes.
Serve or cool and freeze.

Chopped vegetables for soup

Cooking vegetables for soup

Barley, Leek and Lentil Soup

Source : Completement Poireau website, Soupe orge, lentilles à Indienne/ Native Style Barley Soup