- 6
Ingredients
- 1 pound green lentils (you can substitute red lentils for green but they are not as substantial and will fall apart more in the soup)
- 1/2 cup barley
- water to cover the lentils and barley by an inch
- 1 large red onion, peeled and finely diced (approximately 4 cups)
- 10 cloves of garlic, peeled and minced
- 2 bay leaves
- 1 pinch crushed red pepper flakes
- 1/2 tablespoon dried thyme leaves
- 1/2 teaspoon smoked paprika (to give a smoky background you can also use liquid smoke)
- 1/2 teaspoon cumin seed (also added for their smoky taste)
- 1 cup dried mushrooms rehydrated and chopped into pieces that will fit easily on a spoon (I used dried shitake caps)
- 2 tablespoons Dijon mustard, or to taste (enough to give the soup a spark of flavor in the background but not enough that you can tell it has mustard)
- 1 lemon, zested and juiced
- freshly ground black pepper, to taste
Preparation
Step 1
After allowing the onions and garlic to stand 10 minutes after you mince them combine everything but the lemon juice and simmer until the beans and barley are tender. Be certain to stir at least every 15 minutes to keep the soup from sticking to the bottom. I cooked my soup in a cast iron enameled pan which helps to distribute the heat and slow the sticking. You may also need to add water depending on how much water evaporates and how thick or thin you want the soup in the end.
When you are ready to serve add the lemon zest and lemon juice and stir to combine. Taste the soup for seasoning and adjust to your taste.
Nutritional Information:
Amount Per Serving
Calories - 396.16
Calories From Fat (3%) - 13.53
Total Fat - 1.56g
Saturated Fat - 0.23g
Cholesterol - 0mg
Sodium - 83.32mg
Potassium - 914.58mg
Total Carbohydrates - 74.58g
Fiber - 28.67g
Sugar - 2.16g
Protein - 23.53g