Lentil soup
It isn't over lentil it's over!
par Mary (Juin 2021)
6 Portions
Préparation: 10 min
Cuisson: 60 min
Repos: 0 min
0°C
Ingrédients
- 2 cups lentils (~450g)
- 2 litres water
- 1 cup barley (de l'orge perlé)
- 1/2 cup oil
- 1 onion, chopped
- 1 large carrot, diced
- 1 large potato, diced
- (2 ribs of celery - in original recipe but I've never put celery in the soup)
- ~400g tomatoes, cut or a can of tomatoes or tomato puree
- parsley, salt, pepper
Étapes
- Place all ingredients in a large pot and bring to boil. Note that you can add more vegetables if desired.
- Reduce heat, cover and simmer for 1 hour or until lentils and barley are tender, stirring occasionally.
- Add more water or tomato juice if too thick.
Voir aussi
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Risotto aux poireaux
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Crumble à la carotte
Pain en 10 minutes
Petits pains farcis des balkans
Broccoli Bread Pudding
Broccoli muffins
Roulé aux champignons