Lentil, Barley and Mushroom Soup

Name: Lentil, Barley and Mushroom Soup
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tbsps. olive oil; 2 medium leeks, trimmed, halved, washed, thinly sliced; 250g button mushrooms, thinly sliced; 2 x 410g cans chopped tomatoes (with basil and garlic); 3/4 cup red lentils; 1/3 cup pearl barley

Heat oil in a large saucepan over medium-high heat. Add leek and mushroom. Cook, stirring, for 3 to 4 minutes or until softened.

Cook1 h
Total1 h
Serves4
LevelIntermediate

Dairy-Free High-Protein Vegan Vegetarian

Ingredients

2 tbsps. olive oil
2 medium leeks, trimmed, halved, washed, thinly sliced
250g button mushrooms, thinly sliced
2 x 410g cans chopped tomatoes (with basil and garlic)
3/4 cup red lentils
1/3 cup pearl barley

Method

Heat oil in a large saucepan over medium-high heat. Add leek and mushroom. Cook, stirring, for 3 to 4 minutes or until softened.
Add tomato, lentils, barley and 5 cups cold water. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 35 to 40 minutes or until barley is tender. Ladle into bowls. Serve.