Hearty Lentil Soup
By Leora Barak
1 cup pearl barley, dry
3 cups fresh water
2 tbsps olive oil
1 small onion (or leeks), chopped
1 large red pepper, chopped
2 cups red lentils (or split peas), dry (soaked for at least 2 hours)
12 cups fresh water
2-3 tsps sea salt
Freshly ground black pepper, to taste
1/2 tsp turmeric powder
1/2 tsp italian seasoning
2 large garlic cloves, minced
2 tbsps fresh cilantro, chopped
1 tbsp fresh basil, chopped
Red pepper flakes
Begin by cooking 1 cup dry pearl barley with 3 cups of water in small sauce pan. Allow to boil, then simmer, half-covered, for 50-60 minutes. The barley will expand so you will get about 2 cups, cooked.
In the meantime, in large sauce pan, add oil, onion and red pepper. Sautee lightly, without browning.
Add soaked lentils/split peas and mix to combine with sauteed vegetables.
Add 12 cups of fresh water and all seasoning (do not add garlic and fresh herbs just yet). Let it boil.
When it reaches a boiling point, reduce heat and simmer, half-covered, for 1 hour.
Add 2 cups cooked barley, garlic, cilantro, basil, mix well and continue simmering for additional 30 minutes.
Serve hot with a pinch of red pepper flakes.