Suzanne
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| Barley, Leek and Lentil Soup 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.
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| Chopped vegetables for soup |
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| Cooking vegetables for soup |
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| Barley, Leek and Lentil Soup |
Source : Completement Poireau website, Soupe orge, lentilles à Indienne/ Native Style Barley Soup