French Lentil & Barley Soup2012-11-29
- Serves: 6
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:20 h
As soon as there is a chill in the air, this soup becomes a real comfort soup. It can also be a complete meal as the Lentils and the Barley equal a protein and of course the vegetables. I was invited to a friends home for lunch and was served these lentils in a salad combined with couscous. They are so different and delicious and called French Lentils du Puy and can be found in specialty grocery shops.
- 1 Cup French Lentils Du Puy
- 2 Cups Cold Water
- 1 Tablespoon Olive Oil
- 1 Pinch Red Pepper Flakes
- 1 Pinch Roasted Ground Cumin
- 1 Medium Onion, diced
- 1/4 Teaspoon Sea Salt
- 2 Stalks Celery with Leaves, diced
- 2 Carrots, diced
- 2 Cloves Garlic, chopped
- 3 Quarts Chicken Broth (hot)
- 1/2 Cup Barley, washed
- Salt, to taste
- Pepper, to taste
- Lemon Wedges
- 1 Tablespoon Fresh Parsley, chopped
Wash the Lentils and put them in a small pot with the cold water, bring them to a boil, cover and cook slowly for 20 minutes.
While the lentils are cooking, heat the oil in a soup pot. When hot add the red pepper flakes and cumin, cook for a couple of minutes. Add the diced onion and the salt and cook until translucent.
Add the diced celery, carrots and garlic and cook until the garlic begins to smell.
Add the hot chicken broth and when the mixture begins to boil add the barley.
When the mixture begins to boil again add the strained lentils. Taste for salt and pepper. Turn the heat down to medium and simmer until the barley is cooked through.
Serve in the bowl, garnish with a sprinkle of fresh parsley and a wedge of lemon. Enjoy!