Creamy Lentil

and Barley Soup

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vegan
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vegan
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Instructions

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1 Prep vegetables

Peel and chop the onion. Peel and finely chop the garlic. Peel and grate the ginger. Peel and dice the carrots. Heat a large pot over a medium heat with a drizzle of olive oil. Once hot, add the onion and carrot and fry for for 5 min.

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2 Add and cook

Add the garlic, ginger, carrot, tomato paste, cumin, coriander and turmeric. Cook for 1-2 min.

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3 Simmer

Add the measured water, stock cubes, red lentils, and pearl barley. Once boiling, reduce the heat to low. Cover with a lid and simmer for 25 min.

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4 Heat and serve

Add the soy cream and rinsed baby spinach leaves to the soup. Cook for 1-2 min further. Season with salt and pepper to taste.

Tips for fussy eaters

Go easy on the ginger.

Pro tip

Did you know, barley was first cultivated more than 10,000 years ago!

Did someone say one-pot wonder, please?

Cooking Time: 40 min

Cals 372 · Prot 17 · Carbs 68 · Fat 6

Dairy-Free

Ingredients

Number of people

Soup

Red onion 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Carrot 2 Pieces
Olive oil 2 Tbsp
Tomato paste 50 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Water 900 ML
Vegetable stock cube 1 Piece
Red lentils (masoor dal) 80 Grams
Pearl barley 60 Grams
Soy cream 100 ML
Baby spinach 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Did someone say one-pot wonder, please?

Cooking Time: 40 min

Cals 372 · Prot 17 · Carbs 68 · Fat 6

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and chop the onion. Peel and finely chop the garlic. Peel and grate the ginger. Peel and dice the carrots. Heat a large pot over a medium heat with a drizzle of olive oil. Once hot, add the onion and carrot and fry for for 5 min.

photo

2 Add and cook

Add the garlic, ginger, carrot, tomato paste, cumin, coriander and turmeric. Cook for 1-2 min.

photo

3 Simmer

Add the measured water, stock cubes, red lentils, and pearl barley. Once boiling, reduce the heat to low. Cover with a lid and simmer for 25 min.

photo

4 Heat and serve

Add the soy cream and rinsed baby spinach leaves to the soup. Cook for 1-2 min further. Season with salt and pepper to taste.

Tips for fussy eaters

Go easy on the ginger.

Pro tip

Did you know, barley was first cultivated more than 10,000 years ago!

Ingredients

Number of people

Soup

Red onion 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Carrot 2 Pieces
Olive oil 2 Tbsp
Tomato paste 50 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Water 900 ML
Vegetable stock cube 1 Piece
Red lentils (masoor dal) 80 Grams
Pearl barley 60 Grams
Soy cream 100 ML
Baby spinach 60 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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