Vegan Barley and Lentil Soup

• Vegan

• Produce

  • 1 Bay leaf
  • 2 Carrots, medium-sized
  • 3 cloves Garlic
  • 1 Onion
  • 3 Potatoes, medium-sized

• Canned Goods

  • 0 5 l vegetable stock
  • 1 tsp Tomato puree

• Pasta & Grains

  • 1 cup Pearl barley

• Baking & Spices

  • 1 Paprika, red
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 Water

Found on vibrantplate.com

Directions

• Give the grains a good wash and set aside.
• Peel and slice onions, garlic, carrots and potatoes.
• In a pot, heat a spoon of olive oil and add onion. Gently fry until the onions become translucent. Then, add sliced garlic and carrots and a tea spoon of tomato puree, mix well and sautee for a couple of minutes. Add the grain mix, potatoes and bay leaf and pour over the vegetable stock. Cook on low heat for about 30-40 minutes, until the grain becomes soft. Stir occasionally and add water as needed, if the soup becomes too thick.
• When the soup is done, taste and season if needed with extra salt, pepper and paprika. Add fresh chopped herbs on top and serve.
• I usually season the soup about 10 minutes before it is fully cooked and serve it hot with a slice of fresh bread.