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Barley and lentil curry soup

Warm up chilly nights with this delicious and nutritious soup. Packed full of fibre and flavour, this simple recipe will quickly become a go-to in cooler weather.

Serves: 1


  • ½ tbsp olive oil
  • ¼ onion
  • 1 garlic clove
  • ¼ tbsp curry powder
  • 25g pearled barley
  • 50g red lentils
  • 50g tomato
  • 2 cups vegetable stock
  • 125ml warm water
  • ¾ tbsp parsley


  1. Finely dice the onion and garlic.
  2. Spray a medium saucepan with olive oil and heat over medium heat. Add the onion and garlic and cook for 1-2 minutes or until onion is soft. Add the curry powder and cook for 15 seconds or until fragrant.
  3. Add the lentils, barley, chopped tomato, stock and warm water. Bring to the boil. Reduce heat and simmer, uncovered, for 20-30 minutes or until soup has thickened and lentils and barley are cooked. Remove from heat. You may let the soup slightly cool then blend with a handheld blender or in a food processor until smooth. This is completely optional.
  4. Serve the soup in a bowl garnished with chopped parsley. Enjoy!

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