Winter lentil, barley and vegetable soup

This hearty vegetable soup goes well with some crusty bread. Make a batch and freeze it in individual portions for a quick meal.

Winter lentil barley and vegetable soup
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Heat oil in a large pot over medium heat
  2. Add onion, celery and carrot and cook gently until softened
  3. Add garlic, barley, lentils, cumin, coriander, paprika, chilli and stock cube and cook while stirring for a further minute. Crush the stock cube while stirring.
  4. Add tomatoes, water and vinegar and simmer gently for approximately 1 hour or until the barley and lentils have softened
  5. If the soup becomes too thick, add more water.
  • 2 tbsp
    oil
  • onion, diced
  • 1 stalk 
    celery, diced
  • carrot, diced
  • 3 cloves
    garlic, crushed
  • 2 tbsp
    pearl barley
  • 1/2 cup
    red lentils
  • 2 tsp
    ground cumin
  • 2 tsp
    ground coriander
  • 2 tsp
    ground paprika
  • 1/2 tsp
    chilli powder, (or to taste)
  • 1 cube 
    vegetable stock
  • 1 can 
    crushed tomatoes
  • 4 cups
    water
  • 1 tsp
    wine or white vinegar
Per serve
  • Energy
    828kJ
  • Total Fat
    7.8g
  • Saturated Fat
    0.6g
  • Total Carbohydrate
    32.1g
  • Sugars
    7.4g
  • Dietary Fibre
    7.9g
  • Sodium
    197mg
  • Protein
    9.1g