The BARLEY, RED LENTILS AND PEAS SOUP is a warm, comforting dish that tells of simple, nourishing and deeply seasonal cooking. The barley, with its rustic texture, blends with the natural creaminess of the dried peas and the delicacy of red lentils, which break down during cooking to give a velvety consistency.
The aroma of the base vegetables and bay leaf accompanies every spoonful, creating a balanced, flavorful yet light soup, perfect as a one-pot meal on cold days. The result is a genuine preparation, rich in fiber and plant protein, ideal for those who love wholesome home cooking without excess.
Served hot, with a drizzle of extra virgin olive oil at the end and a slice of toasted bread, this soup represents perfect comfort food, capable of warming body and soul with simplicity.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup pearl barley
- 2/3 cup dried peas (split)
- 2/3 cup red split lentils
- 1 carrot
- Half onion
- 1 stalk celery
- 1 clove garlic
- to taste extra virgin olive oil
- 6 1/3 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon sweet paprika
- to taste salt
- to taste black pepper
For the Barley, Red Lentils and Peas Soup you will need
- 1 Pan
- 1 Pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Preparation Barley, Red Lentils and Peas Soup
First of all, prepare a classic vegetable broth with celery, carrot and onion or, alternatively, use broth paste dissolved in water.
Thoroughly rinse the barley, peas and lentils. Drain them and set aside.
In a pan add a drizzle of oil, the garlic clove and a chopped mix of celery, carrot and onion.
Lightly salt and let soften gently for 5 minutes. Add the barley, peas and lentils.Pour in hot broth until covered, add the bay leaf and paprika, cover and let simmer over low heat for 30 minutes. Remove the garlic, adjust salt and pepper and stir.
The barley, red lentils and peas soup should be thick and creamy. If you like, with the heat off you can also add some Parmesan or Pecorino for an even richer flavor.
Serve it up and finish with a drizzle of oil and toasted bread or croutons.
Storage
You can store the soup in the refrigerator for 3 days or freeze it without problems.
