Lentil, Barley, and Tomato Soup

Name: Lentil, Barley, and Tomato Soup
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

Alexandra soup is a puréed vegetable soup, containing lentils, barley, and tomato. It makes for a warming meal.

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

Steps

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.

More recipes with lentils, barley, butter, onion or tomatoes

Adapted from “Lentil, Barley, and Tomato Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.