Lentil, Barley, and Tomato Soup
British cooking Alexandra soup is a puréed vegetable soup, containing lentils, barley, and tomato. It makes for a warming meal.
Source and licence
"Lentil, Barley, and Tomato Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lentil,_Barley,_and_Tomato_Soup, revision 4518430), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lentil,_Barley,_and_Tomato_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518430
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup (240 ml) lentils
- 2 heaped tablespoons (30 ml) barley
- 1 tablespoon (15 ml) butter
- 1 onion, diced
- 3 cups (720 ml) water
- 2 tomatoes, peeled, seeded, and diced
- Salt to taste
- Pepper, to taste
Method
- Soak the lentils and barley together overnight, then drain. This step is optional.
- Fry the onion in the butter until soft.
- Add the lentils, barley, and water.
- Cook until the lentils are tender—this will take longer if grains are not soaked.
- Add the tomatoes when the soup is almost ready.
- Purée with a food mill, blender, or food processor.
- Reheat and adjust the seasoning.