Monday, May 2, 2011

Lentil, Barley & Mushroom Soup

1 tablespoon olive oil
2 medium leeks, trimmed, halved, finely chopped
3 cloves garlic, crushed
250g button mushrooms, thinly sliced
2 x 410g cans chopped tomatos
1/2 cup dry red lentils, cooked and rinsed
1/3 cup pearl barley
5 cups cold water
Basil, salt  & pepper to taste

1)  Heat Oil in large pan over medium heat. Add leek, mushrooms and garlic,
2)  Cook, stirring, for 3-4 minutes until softened
3)  Add remaining ingredients and bring back to the boil
4)  Reduce heat and simmer for approx 4 minutes or until barley is tender
5)  Serve with fresh parsley
6)  Eat & Enjoy!

Serves 4

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