Lentil and Barley Soup

1. 1

   Heat the oil in a heavy, deep saucepan.

2. 2

   Add the onions, celery and carrot and saute until tender but not brown.

3. 3

   Stir in the garlic, cook a minute or so longer, then stir in the curry powder.

4. 4

   Add the stock, bring to a simmer, then stir in the lentils and barley.

5. 5

   Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender.

6. 6

   Add some additional stock or more water during cooking, if necessary.

7. 7

   Stir in the lemon juice.

8. 8

   Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.