Winter Hardy Spiced Lentil Barley Soup Recipes

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Steps:

• Remove sausage castings and crumble meat in a 5- to 6-quart pan over med-high heat; stir often until browned.
• Remove meat from pan with slotted spoon; set aside.
• Add onion, garlic, and barley to drippings.
• Cook, stirring often, until onion is limp and barley toasted.
• Add broth, parsley, chicken breast, and lentils.
• Bring to a boil, cover, and simmer until breast is white in thickest part, about 30 minutes.
• Remove breast, let cool, discard skin and bones.
• Shred meat and return to pan.
• Drain beans; add salsa and sausge.
• Heat to simmering.
• Chop spinach and stir into soup.

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

Steps:

• Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
• Add the stock, bring to a simmer, then stir in the lentils and barley.
• Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
• Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.