It’s October 21st and it’s 76 degrees. I’m not bragging. I’m not complaining. I’m just pointing out that there is no reason whatsoever that I wanted soup for lunch today. But I did.
Lucky for you, since I seem to have been surviving for the past two weeks on nothing but pasta with marinara or yogurt. Not today!
It’s sunny, I can see palm trees, and I made soup.
Red lentil and barley soup, in fact. My intention was to make Heidi Swanson’s red lentil soup, but I didn’t quite have the ingredients, so I made do with what I had. Hey, it worked!
Red Lentil and Barley Soup
Adapted from 101 Cookbooks
2 teaspoons olive oil
1/2 onion, diced
4 scallions, diced, whites and greens divided
1 clove garlic, whole and peeled
1 teaspoon chili oil
3-3.5 cups water
1 cube vegetable bullion
2/3 cup red lentils
1/2 cup pearl barley
salt and pepper
feta cheese, croutons (optional)
1.) Heat oil in a medium pan. Add onion, white part of scallions, and garlic clove. Saute, stirring occasionally, until browned. While onions are cooking, carefully sort through lentils looking for rocks or dirt. Rinse lentils and barley; drain well.
2.) When onions are starting to caramelize, slowly add the 3 cups of water. Bring to a boil and add bullion cube. Stir until bullion cube is dissolved. Add lentils and barley. Simmer about 40 minutes or until barley is tender. Add up to another 1/2 cup of water if soup is too thick, stirring well.
3.) Add salt if needed (if soup tastes “flat”), then serve immediately. To garnish, top with the green parts of the scallions, croutons, feta cheese, and some black pepper.