Indian-style barley and lentil soup
20
40
4
Yes
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 onion, chopped
- 1 celery branch, diced
- 1 carrot, diced
- 10 ml (2 teaspoons) of garlic, chopped
- 15 ml (1 tablespoon) of curry
- 2 litres (8 cups) of chicken broth
- 250 ml (1 cup) of pearl barley
- 1 thyme stem
- 1 bay leaf
- 125 ml (1/2 cup) of red lentils
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- Heat oil in a casserole over medium heat. Cook the leeks, onion, carrot, and celery for 2 to 3 minutes.
- Add garlic and curry. Stir.
- Add broth, barley, and herbs. Bring to a boil. Cover and simmer for 25 minutes at low heat. Rinse lentils under cold water, then add them to the soup with seasoning. Simmer at medium-low heat for 15 to 20 minutes.
- Cool down, then refrigerate. Divide the preparation into hermetic containers. This dish may be kept in the freezer for 4 months.
- If desired, thaw this soup the night before eating.
- To reheat, heat this soup in a casserole at medium-low heat until it boils.
