Leeks

Indian-style barley and lentil soup

Name: Indian-style barley and lentil soup
Prep time: 1 h
Cook time: 40 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 30 ml (2 tablespoons) of olive oil; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 1 onion, chopped; 1 celery branch, diced; 1 carrot, diced; 10 ml (2 teaspoons) of garlic, chopped; 15 ml (1 tablespoon) of curry; 2 litres (8 cups) of chicken broth; 250 ml (1 cup) of pearl barley; 1 thyme stem; 1 bay leaf; 125 ml (1/2 cup) of red lentils; Salt and pepper, up to taste

Rate this recipe

Author: 5 ingredients 15 minutes

Keep screen on

Preparation 20

Baking 40

Portions 4

Freezing Yes

Budget

Ingredients Preparation

Ingredients

30 ml (2 tablespoons) of olive oil
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
1 onion, chopped
1 celery branch, diced
1 carrot, diced
10 ml (2 teaspoons) of garlic, chopped
15 ml (1 tablespoon) of curry
2 litres (8 cups) of chicken broth
250 ml (1 cup) of pearl barley
1 thyme stem
1 bay leaf
125 ml (1/2 cup) of red lentils
Salt and pepper, up to taste

Preparation

Side-by-side mode

Heat oil in a casserole over medium heat. Cook the leeks, onion, carrot, and celery for 2 to 3 minutes.
Add garlic and curry. Stir.
Add broth, barley, and herbs. Bring to a boil. Cover and simmer for 25 minutes at low heat. Rinse lentils under cold water, then add them to the soup with seasoning. Simmer at medium-low heat for 15 to 20 minutes.
Cool down, then refrigerate. Divide the preparation into hermetic containers. This dish may be kept in the freezer for 4 months.
If desired, thaw this soup the night before eating.
To reheat, heat this soup in a casserole at medium-low heat until it boils.