Welcome to Winter...
Now the weather is cooler, days are darker and daylight is shorter I thought I would send you a recipe to add to your winter soup repertoire...
One of our favourites at this time of year is a meat-free option however it packs a punch of plant protein and fibre which will keep your belly warm and full.
Consider it a meal prep option for work - and if you would like to add more protein to this recipe consider adding shredded chicken or turkey breast to the soup.
Enter...
Vegetable, lentil & barley soup...
SERVES 4 -
PREP 10 minutes. COOK 50 minutes.
** TIP - This recipe makes 2 litres of soup or 8 cups.
For this recipe you will need the following: -
1 brown onion, diced. 3 stalks of celery, trimmed and sliced. 2 cloves of garlic, crushed 1 teaspoon of ground turmeric 6 cups of quality vegetable stock, brought or homemade 1/2 cup pearl barley 1 large carrot, halved and diced 1/2 cup of red lentils, rinsed and drained 1/2 cup coriander leaves 200g of green beans, trimmed and cut into 3 cm pieces.
Pantry staple - Extra virgin olive oil - 1 tablespoon. -Salt and pepper to taste
METHOD -
HEAT the olive oil in a large saucepan on medium-high. Cook the onion, celery and garlic for 5 minutes until softened, then stir in the turmeric and cook until fragrant.
ADD the stock and barley, boil and simmer covered for 30 minutes. Stir in the carrot and lentils and simmer covered for 5 minutes. Add the beans and simmer for 10 minutes until the vegetables, barley and lentils are tender.
SERVE sprinkled with coriander.
If you make this recipe please tag us ( on the handles below) or hit reply and let me know your thoughts,
If you would like more meat-free recipes click the following link Meat Free recipes - Payhip where I have a free downloadable recipe ebook with 5 meat-free recipe options including this winner.
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Speak soon
Stacey
Inside n' Out Health