Easy vegan soup: Barley lentil soup recipe

Crafting a hearty and nutritious meal is a breeze with Barley Lentil Soup which is Made from a handful of simple yet wholesome ingredients—lentils, barley, and a touch of turmeric—this high-fiber dish is both satisfying and nourishing.

Feel free to personalize the flavor profile by adding your favorite spices, creating a vegan soup that perfectly suits your taste buds. Paired with a slice of crusty bread, this easy-to-make dish transforms into a comforting favorite that will undoubtedly grace your table regularly. Embrace the goodness of this delightful soup, and let it become a cherished addition to your plant-based diet.

Health benefits Barley Lentil Soup

Black lentils are often considered the healthiest among all types, offering a rich flavor akin to black beans. It’s recommended to choose black, but if unavailable, any type of lentil is okay.

The high fiber content in barley contributes to numerous health benefits, such as promoting better digestion, increasing feelings of fullness for effective weight management, and supporting improved control of blood sugar levels.

When this vegan soup is consumed with grains such as wheat or rice contributes to a well-rounded and complete protein profile for the meal due to lentils. Thus, the consumption of this vegan soup becomes a wholesome and nutritionally balanced choice.

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A vegan chef named as Paris ! has suggested in their article that the barley lentil soup could possibly be the best vegan soup. They claim it is exceptionally nourishing and comforting—once you taste it, you’ll find yourself wondering why you haven’t tried it before!”

Barley lentil soup recipe:

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1/2 cup barley
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 3 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon ground turmeric (adjust to taste)
• Salt and pepper to taste
• Olive oil for sauteing

Equipment:

• Large soup pot
• Wooden spoon or ladle
• Chopping board and knife
• Measuring cups and spoons
• Immersion blender (optional)
• Soup bowls and ladle for serving

Information:

• Course: Main course
• Cuisine: Soup
• Prep Time: Approximately 15 minutes
• Cook Time: Around 45 minutes
• Total Time: About 1 hour
• Servings: 4 to 6 servings
• Calories: Approximately 250 calories per serving

Instructions:

1. Begin by heating a few tablespoons of olive oil in a large soup pot over medium heat.
2. Add the finely chopped onions, diced carrots, and sliced celery. Saute them for approximately 5 minutes until the vegetables start to soften.
3. Stir in the minced garlic and continue sautéing for an additional minute until the aroma is released.
4. Introduce the lentils and barley to the pot and stir for around a minute.
5. Pour in the can of diced tomatoes, including their juices, and add the vegetable or vegetable broth.
6. Sprinkle the pot with dried thyme and dried oregano, and introduce the bay leaf. Season to your liking with salt, pepper, and ground turmeric.
7. Bring the soup to a boil, then reduce the heat to low, cover the pot, and allow it to simmer for about 30–40 minutes. You’re aiming for tender, but not overcooked, lentils and barley.
8. Remove the bay leaf from the soup and discard it.
9. Now, you have a choice: if you prefer a thicker consistency, you can use an immersion blender to partially blend the soup. Alternatively, you can use a spoon to gently mash some of the lentils and barley, creating a chunkier texture.
10. Taste the soup to ensure the seasoning meets your preferences. Adjust by adding more salt, pepper, or turmeric if necessary.
11. Serve the warm, golden barley lentil soup in bowls, optionally garnishing with a sprinkle of fresh herbs or a drizzle of olive oil.
12. Relish this nourishing creation, whether you find yourself in the heart of the hilly wilderness or in the comfort of your own home.

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