Hi there! I love cooking dishes that are part of my heritage, and this Lentil Barley Soup is my take on Hungarian Goulash. It’s a hearty, filling stew that uses a bunch of veggies, lentils and barley to create flavour. This stew is also great for freezing, so my freezer is stocked full of this stuff👍 Enjoy!
Lentil and Barley Stew
Total Time: 45 minutes
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any colour works; I used half green and half red)
- 1 large carrot, chopped
- 1 tbs paprika
- 1 tsp chilli powder
- 3/4 cup green lentils
- 1 cup pot barley
- 8 cups of water
- 1 tbsp soy sauce
- Salt and pepper to taste
- Heat the oil in a large pot over medium heat. Add in the onions and peppers and cook until the onions are translucent, about 5 minutes.
- Remove the pot from the heat and stir in the paprika, chilli powder, carrots, barley and lentils. Place back on the heat and dump in the water.
- Bring the soup to a boil, then bring down to a simmer, cover, and let cook for 30 minutes, until the lentils and carrots are tender and the barley is cooked. Stir in the soy sauce.
- Enjoy! This soup can be frozen in resealable bags once cooled.
Hopefully this stew make your winter a little more bearable!!