Lentil, barley and mushroom soup

Posted by adm On November - 19 - 2011

How to cook Lentil, barley and mushroom soup


  • 2 tablespoons olive oil
  • 2 medium leeks, cut, halved, water-washed, thinly sliced
  • 250g button mushrooms, thinly sliced
  • 2 x 410g cans chopped tomatoes with basil and ail
  • 3/4 cup red lentils
  • 1/3 cup pearl barleycorn

How to:

  • Heat oil in a large saucepan over medium-high oestrus. Add leek and mushroom. Fake, stirring, for 3 to 4 minutes or until dull.

  • Add tomato, lentils, barley and 5 cups cold h2o. Season with salt and peppercorn. Covering. Bring to the moil. Reduce heat to low. Simmer for 35 to 40 minutes or until barley is bid. Ladle into bowls. Serve.

  • Soup will thicken on standing.

    Serve with: Chopped fresh flat-leaf parsley leaves and maize wedges.

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