Indian-style barley and lentils 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 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
Preparation
Side-by-side mode
- 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.
