Native style barley and lentils soup

Author: 5/15
Soupe d'orge et lentilles à l'indienne
Preparation 20
Baking 40
Portions 4
Freezing Yes


  • 30 ml (2 tablespoons) of olive oil
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 1 chopped onion
  • 1 diced celery branch
  • 1 diced carrot
  • 10 ml (2 teaspoons) of chopped garlic
  • 15 ml (1 tablespoon) of curry
  • 2 liters (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
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  • In a casserole, heat oil at medium heat. Cook 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 25 minutes at low heat. Rince lentils under cold water, then add to the soup with seasoning. Simmer at medium low heat for 15 to 20 minutes.
  • Cool down, then refrigerate. Divide the preparation into hermetic container. This dish may be kept in the freezer for a few weeks.
  • If desired, thaw this soup the night before eating.
  • To reheat, in a casserole, heat back this soup at medium low heat until it boils.

Chef's notes