Kale, Barley and Red Lentil Soup


Soups are my favorite lunch, especially in winter. There is something to be said about sipping warm, cozy, delicious soups. This recipe is adapted from here

soup3

Ingredients:
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 shallot, diced
1 tbsp lemon juice
1 bunch kale chopped
1 cup red lentils
1/4 cup barley
2 Roma tomatoes chopped and processed in food processor (or 3 tbsp tomato paste)
4 cups water or vegetable broth
1.5 tsp chilli powder
1 tsp paprika
1 tsp cumin powder
salt to taste

Heat the oil in a large pan. Add chopped shallots and fry for 5 minutes until translucent. Add minced garlic and fry for a minute. Rinse and add barley, paprika and chilli powder and fry for a few seconds. Add broth or water. Add tomato paste. Bring to a boil and let simmer in medium low for 15 minutes until the barley is tender.

soup1

Rinse the red lentils and add to the pot. Continue cooking for another 15 minutes until the lentils are cooked. Fold in the chopped kale.

soup2

Serve warm with some toasted tortilla chips…

soup3Soothing… on a frigid, chilly day!

Advertisements

2 thoughts on “Kale, Barley and Red Lentil Soup”

Comments are closed.