Hearty Lentil Soup with Pearl Barley and Chickpeas.

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Servings: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Hearty Lentil Soup with Pearl Barley is a perfect blend of rich flavours and nourishing ingredients, making it an ideal choice for a cozy dinner or meal prep for the week. With the combination of red and green lentils, pearl barley, and a touch of tomato paste, this soup offers a delightful texture and a depth of flavour that will satisfy both vegans and meat-lovers alike. Packed with protein, fiber, and wholesome vegetables, it's not only filling but also incredibly nutritious.

Ingredients:

• 1 cup red lentils, rinsed

• 1 cup green lentils, rinsed

• 1/2 cup pearl barley, rinsed

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 1 large potato, peeled and diced

• 1 can (14.5 oz) diced tomatoes with juice

• 3 tbsp tomato paste

• 6 cups vegetable broth

• 2 bay leaves

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp ground turmeric

• Salt and pepper, to taste

• 2 tbsp olive oil

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional, for serving)

Instructions:

1. Prepare the Vegetables:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

2. Add Garlic and Spices:

• Add the minced garlic, cumin, smoked paprika, and turmeric to the pot. Sauté for another 1-2 minutes, until fragrant.

3. Incorporate Tomato Paste:

• Stir in the tomato paste, cooking for 2 minutes to allow the flavors to meld.

4. Add Lentils, Barley, and Chickpeas:

• Add the red lentils, green lentils, pearl barley, and chickpeas to the pot, stirring to combine with the vegetables and tomato paste.

5. Add Tomatoes and Broth:

• Pour in the diced tomatoes with their juice and the vegetable broth. Stir well, and add the bay leaves.

6. Simmer the Soup:

• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-35 minutes, or until the lentils, barley, and chickpeas are tender.

7. Add the Potatoes:

• Add the diced potatoes to the pot and continue simmering for an additional 10-15 minutes, until the potatoes are tender.

8. Season the Soup:

• Remove the bay leaves. Season the soup with salt and pepper to taste.

9. Serve:

• Ladle the soup into bowls. Garnish with chopped fresh parsley and a squeeze of lemon juice if desired.

10. Enjoy:

• Serve hot, with crusty bread on the side if you like.

Chef Brooke Silk's Notes:

Adding chickpeas to this already hearty soup gives it an extra boost of protein and texture. The chickpeas absorb the flavors of the soup while maintaining their firmness, offering a nice contrast to the softness of the lentils and barley. This soup is a nutritional powerhouse, with a perfect balance of protein, fiber, and complex carbohydrates, making it both filling and satisfying.

If you want to add more depth of flavor, consider sautéing the chickpeas with a bit of cumin and smoked paprika before adding them to the soup. This simple step enhances their flavor and adds another layer of richness to the dish. Whether you're looking for a weeknight meal or a dish to impress guests, this lentil, barley, and chickpea soup is a winner. Enjoy the rich, comforting flavors that will keep you warm on even the chilliest of days.

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