Barley Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  3 strip or 12g

• Carrots

  Raw

  1 large or 72g

• Fennel

  Bulb, raw

  ¼ bulb or 59g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Parsley

  Raw

  4 tbsp or 15g

• Paprika

  Spices

  ½ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 ¼ tsp or 8g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  7 cup or 1.68kg

• Water

  Plain, clean water

  4 cup or 947g

• Lentils

  Raw

  ½ cup or 96g

• Barley

  Pearled, raw

  ½ cup or 100g

• Kale

  Raw

  2 cup, chopped or 134g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, celery, carrot, and fennel. Sauté on low heat until soft, about 15 minutes, ensuring the onion does not brown.
3. Add minced garlic, bay leaves, and chopped parsley. Sauté for another 5 minutes, stirring occasionally.
4. Stir in paprika, crushed red pepper flakes, and salt. Adjust to taste.
5. Roughly chop the canned tomatoes and add them to the pot with half of the water. Cover and simmer for 30-45 minutes until the tomatoes break down.
6. Add remaining water, rinsed lentils, and barley. Cover and simmer for 30 minutes until tender.
7. Destem and chop kale into bite-sized pieces. Add to the pot and simmer for an additional 5 minutes.
8. Taste and adjust seasoning as needed.
9. Serve in bowls and garnish with freshly ground black pepper.