Barley Soup with Legumes

Ingredients

• 50 g dried brown beans
• 50 g dried lentils
• 1 onion
• 1 tomato
• 1 Carrot
• 1 small parsley root
• Salt
• ground pepper
• 2 tsp Rapeseed Oil
• 30 g pearl barley
• 1 clove
• 1 tsp dried lovage
• 600 ml Vegetable Broth
• a splash lemon juice
• herbs (as desired)

Instructions

1. 1.

   Separate the beans and lentils into bowls, cover with water, and soak overnight.

2. 2.

   Peel and finely dice the onion. Peel and cube the carrot and parsley root into 0.5–1 cm pieces. Peel, halve, core, and finely dice the tomato.

3. 3.

   Add the beans and onions to a pot, pour in broth, bring to a boil, then simmer covered for about 60 minutes; add lentils after 15 minutes of cooking.

4. 4.

   Meanwhile, heat oil in a pan and sauté the vegetables. Add the pearl barley and stir briefly. Season with clove and lovage. About 35 minutes before the soup finishes, add this mixture to the beans, adding water if needed, and continue simmering until done.

5. 5.

   Season the soup with salt, pepper, and lemon juice; adjust with herbs as desired and serve hot.