"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Monday, February 29, 2016

Red Lentil Barley Soup #Weekly Menu Plan

Yum


I find the transition from Winter to Spring difficult. The damp, windy weather this time of year is depressing. You want to lighten up your cooking, but it is still cold outside. I find vegetarian soups the best for warming you up, and at the same time lightening you up. 


Red Lentil Barley Soup



by Diane Balch
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: soup/stew vegetarian lentils barley

Ingredients (6 to 8 servings)
  • 2 tablespoons of canola oil
  • 1 small minced onion
  • 4 cloves of garlic minced
  • 2 tablespoons of tomato paste
  • 2 tablespoons of curry powder
  • 1 teaspoon of cayenne pepper
  • salt and pepper
  • 4 cups of chicken or vegetable broth
  • 1 cup of dried red lentils
  • 1 cup of pearl barley
  • 1 13.5 ounces can of coconut milk
  • 1 tablespoon of minced ginger
  • 1/4 cup of chopped cilantro
  • garnish: plain yogurt

Instructions:

1) Heat the oil in a large saucepan on medium high. Saute the onions until they wilt.

2) Add the garlic, curry powder, cayenne pepper and salt and pepper. Stir constantly. Cook for 1 minute.

3) Add the tomato paste stir constantly, and cook until it begins to brown.

4) Add the lentils and barley, stir and cook for 1 minute.

5) Add the broth. Bring it to a boil. Stir regularly. Reduce heat to a simmer after 1 minute.

6) Continue to stir the soup every 10 minutes or so, leave simmering with the lid on for 30 to 40 minutes, or until the lentils and barley soften.

7) Add the coconut milk, ginger and cilantro. Turn off heat. Let sit for a few minutes before serving with a dollop of yogurt in each bowl of soup.

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Weekly Menu Plan:


Sunday: Pasta Fagioli


Tuesday: Fish sticks, Mixed frozen vegetables with butter, homemade tartar sauce

Wednesday: Fresh Tuna Burgers with Ginger & Cilantro (I make this with canned tuna) 


Friday: Pulled Beef (made by slow cooking 3 pounds of beef chuck with 1 bottle of barbecue sauce) Brioche Buns, store bought cole slaw. 

Saturday: leftovers


3 comments:

  1. This look delicious, Diane. And, filling. I have decided that I don't cook enough with dried beans and want to explore all the possibilities especially with the heirloom varieties. I just think you might know something about that. Last night I had company and made (Slow Cooker) Pasta E Fagioli so thought of you, of course. It was not the Pasta Fazool version! (which looked tasty) And, I did use the traditional ditalina pasta although I like your kids' reasoning for using orecchiette. My guests enjoyed the meal and my neighbors received the yummy leftovers. I miss cooking with you.

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    Replies
    1. Yes, this dish is very filling. It is nice to have a vegetarian meal that is satisfying. Funny about the pasta fazool I haven't made it in a while and my kids do love it. As you saw above it finally made the menu. It does seem strange not to be cooking French Fridays, but I have found many other things to fill my time. Isn't that always the case.

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  2. Hi Diane,
    Your soup looks delicious, we just got 4 inches of rain so it sure would be good. Looking forward to seeing you again at Full Plate Thursday tonight!
    Hope you are having a great day!
    Miz Helen

    ReplyDelete