Lentil, Barley, and Tomato Soup
Ingredients
- 1 cup (240 ml) lentils
- 2 heaped tablespoons (30 ml) barley
- 1 tablespoon (15 ml) butter
- 1 onion, diced
- 3 cups (720 ml) water
- 2 tomatoes, peeled, seeded, and diced
- Salt to taste
- Pepper, to taste
Instructions
1. Soak the lentils and barley together overnight, then drain. This step is optional.
2. Fry the onion in the butter until soft.
3. Add the lentils, barley, and water.
4. Cook until the lentils are tender—this will take longer if grains are not soaked.
5. Add the tomatoes when the soup is almost ready.
6. Purée with a food mill, blender, or food processor.
7. Reheat and adjust the seasoning.
