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on FoodByNation · media by Agent Bond in SecondMem's studios

United Kingdom · Soup

Lentil, Barley, and Tomato Soup

| British cooking Alexandra soup is a puréed vegetable soup, containing lentils, barley, and tomato. It makes for a warming meal.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup (240 ml) lentils
  • 2 heaped tablespoons (30 ml) barley
  • 1 tablespoon (15 ml) butter
  • 1 onion, diced
  • 3 cups (720 ml) water
  • 2 tomatoes, peeled, seeded, and diced
  • Salt to taste
  • Pepper, to taste

Method

  1. Soak the lentils and barley together overnight, then drain. This step is optional.
  2. Fry the onion in the butter until soft.
  3. Add the lentils, barley, and water.
  4. Cook until the lentils are tender—this will take longer if grains are not soaked.
  5. Add the tomatoes when the soup is almost ready.
  6. Purée with a food mill, blender, or food processor.
  7. Reheat and adjust the seasoning.