• Elaine Marquis

Lentil and barley soup with tomatoes

This is a wonderfully savory soup that is a complete meal in itself. I love to fill a thermos with it when I go hiking or skiing. In these weird times, this soup will cheer you up, guaranteed! What makes it unique are the sun-dried tomatoes kept in oil that are used. I even use the same oil to sauté the veggies. Yummy!


Ingredients :


  • 2 tbsp olive

  • 1 large onion, minced

  • 2 garlic cloves, minced

  • 1 carrot, diced

  • 1 celery stick, diced

  • 8 half sun-dried tomatoes, cut in small pieces (approx. 1/4 cup)

  • 1 bay leaf

  • 1 tsp dried sage (you can substitute dried thyme)

  • 1/2 tsp dried rosemary

  • 8 cups vegetable broth

  • 1/2 cup green or brown lentils

  • 1/2 cup hulled barley

  • 1/4 cup minestrone noodle mix

Preparation :

  1. Sort and rince lentils.

  2. In a large pot, heat the oil at medium heat. Cook the onion, garlic, carrot, celery, sun-dried tomatoes, sage and rosemary a few minutes, until the onion starts to soften.

  3. Add broth, laurel leaf, lentils and barley. Bring to boil. Reduce heat and simmer half covered 15 minutes.

  4. Add minestrone mix and continue cooking 15 minutes more at medium heat. Remove bay leaf. Serve with homemade garlic croutons and chopped fresh parsley.


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