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Lentil & Barley Soup

From Our Kitchen


¾ lb. dried lentils, toasted
¼ lb. barely, toasted
3 qts. chicken stock
1 26oz. box chopped tomatoes
1 med. butternut squash, cut into 1 in. cubes
¼ cup dried porcini mushrooms
1 bunch kale, stems discarded, leaves chopped
2 Tbsp. garlic, minced
2 yellow onions, diced
1½ Tbsp. ground coriander
2 bay leaves
2 Tbsp. oregano, chopped
1½ Tbsp. sherry vinegar
salt & pepper
2 Tbsp. olive oil


Heat olive oil in a soup pot over medium high heat. Add onions and lightly brown. Add garlic and lightly brown. Add tomatoes, coriander and bay leaves. Simmer for 7-8 minutes.

Add barely, mushrooms and stock. Bring to a boil. Lower heat and simmer for 15 minutes.

Add lentils and simmer for 20 minutes. Add butternut and cook for 10 minutes. Add kale and cook for 8-9 minutes. Then turn off heat.

Add vinegar, oregano and salt & pepper to taste.

Serves 4