Lentil Barley Soup
Large soup pot filled 3/4 full of water.
I save onion skins and use them to make an "instant
stock". Boil the onions skins in a smaller pot of water for 20 minutes, strain
and add to the large pot. Why, you might ask, don't you just put the onion
skins in the large pot to begin with? I used to do that, but then the straining
1 cup lentils
1/2 cup barley (whole barley is chewier than pearled
several stalks of celery, one leek, one large onion, all
chopped fairly fine
2 cloves garlic, diced
1 inch piece of kombu ( a sea vegetable found in any
health food store, use a one inch piece, rinsed, for every cup of beans, adds
minerals, makes the soup creamy and reduces gas. You can put it in whole, it will
dissolve or cut with a scissors into small pieces)
2 large red potatoes cut in small dice
1 tablespoon salt or Lima herb salt or sea salt (get at
health food store)
1/2 teaspoon cumin
Saute the celery, onion, leek, garlic in some olive oil,
add to pot.
Bring the water to a simmer.
Add the barley and lentils, and the kombu. Add the diced
Do not add the salt or salt/herbs until the lentils are done. Salt
added to early will prevent the lentils or any beans from softening. ( about
an hour, maybe, less, taste and decide) Add the cumin at the same time.
About 20 minutes before serving, add the sliced carrots and any other
veggies you want, some green beans or peas work well.
To accompany this or any soup try the
onion biscuit recipe also found on
our recipe page.