Lentil, Barley, and Tomato Soup

• 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

Ingredients for 3 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak the lentils and barley together overnight, then drain. This step is optional.

2. 2

   Fry the onion in the butter until soft.

   Stovetop
3. 3

   Add the lentils, barley, and water.

4. 4

   Cook until the lentils are tender—this will take longer if grains are not soaked.

5. 5

   Add the tomatoes when the soup is almost ready.

6. 6

   Purée with a food mill, blender, or food processor.

   BlenderFood processor
7. 7

   Reheat and adjust the seasoning.