Barley and Lentil Soup

I am sorry I haven’t been around to visit your blogs and read your posts yet – things have gone a touch haywire here and I am hoping to be back to normal by next week.  Please be patient with me while I get there. See you soon. 🙂 xo

Even though Spring is officially here, we are still having some blustery cold days.  A pot of soup simmering on the stove is always a warm and welcoming smell on days like this.

Not the prettiest but oh so tasty

Ingredients

1 large onion chopped
2 inch piece of ginger grated
6 garlic cloves crushed
2 tsp dried Italian herbs
500g packet soup mix – barley, brown and red lentils and split peas
± 4 litres chicken or vegetable salt
Celery salt and cracked black pepper to taste

Method

1. Fry the onion in a little olive oil until tender.
2. Add the ginger, garlic and herbs and fry for a minute.
3. Add the soup mix and stock and bring to the boil.
4. Reduce the heat and simmer for approximately 1 hour until cooked.  You may need to add additional stock if the soup is too thick.
5. Season with celery salt and pepper.

Advertisements