RECIPE : Lentil and Barley Soup


500g of soup mix (pearl barley, lentils, split peas and whole green peas)

2 tbs of olive oil

1 large onion

2 cloves of garlic

2 celery stalks

4 carrots

1 tbs oregano

1 tsp cumin

2 tsp smoked paprika

6-8 cups of stock

400ml of tomato passata or tinned tomatoes

2 tbs tomato puree


For serving

Chopped parsley

Dollop of yoghurt

Chilli flakes



Rinse soup mix with sieve under running water before cooking. You don’t need to soak the soup mix but it will fasten the cooking time.

Heat 2 tbs olive oil in frying pan. Add chopped onions, garlic, celery and carrots and sauté on medium heat. Place lid on a cook for 10-20 minutes until soft. Add a little water if needed.

Add oregano, cumin and smoked paprika and stir.

Add stock, tomato passata and tomato puree and the rinsed soup mix and place lid on. Cook for 45-60 minutes until the soup mix is soft and swollen.

Add more stock or water if soup needs to be thinned out.

Serve with a dollop of yogurt, chilli flakes and fresh parsley.

This soup could also be made in a slow cooker or pressure cooker. And will freeze well.


Recipe by Wooden Spoon Kitchen

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