This warming and healthy lentil and barley soup is the ideal easy recipe for meal prep. Get cooking this weekend! This recipe comes from Fernwood Pulse, so if you’re a Fernwood member, login to see the macro and nutrition info!
Serves: 1
Ingredients
- 35 g onion
- 1 garlic clove
- 1 tsp fennel seeds
- 20 g celery
- 100 g red capsicum
- 50 g lentils
- 15 g barley
- 200 g canned tomatoes
- ½ lemon
- 10 g parsley
- 1 slice wholemeal bread
Method
- Heat the oil in a medium pan; finely chop onion, garlic and celery; add into the pan and saute on a low heat for 1-2 minutes.
- Add the seeds, lentil and barley and on a low heat for 3-4 minutes.
- Chop capsicum into 1 cm pieces and add to the pan together with the tomatoes. Season with salt and pepper. Cook for another 5 minutes.
- Add 350ml of water, bring to a boil, decrease the heat and simmer gently for 40 minutes or until barley is soft.
- Zest the lemon then juice and reserve juice.
- Add finely chopped parsley, lemon zest and lemon juice.
- Serve with a small slice of wholemeal sourdough bread.
