Creamy Lentil

and Barley Soup
Did someone say one-pot wonder, please?
Cals 475 · Prot 16 · Carbs 77 · Fat 14
Vegan
Calorie smart
Try Hello Chef Now
40 min
Creamy Lentil and Barley Soup
Did someone say one-pot wonder, please?
Cals 475 · Prot 16 · Carbs 77 · Fat 14
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Red onion
1 Piece
Garlic cloves
2 Piece
Ginger
30 Grams
Carrot
2 Piece
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
80 Grams
Pearl barley
60 Grams
Soy cream
250 ML
Baby spinach
60 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Go easy on the ginger.

Pro tip

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

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Peel and finely chop the onion and carrot. Peel and grate the ginger and garlic. 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.
Add

2 Add

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

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.
Serve

4 Serve

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

Tips for fussy eaters

Go easy on the ginger.

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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