I’m not sure whether to call this a hearty soup or a stew but in any case it is yummy and perfect to make in advance for lunch. I have made it with and without kale, and I prefer it with. Not only because kale tastes nice but it is also a good source of fibre and vitamins.
I like to use a mix of grains and dried legumes which take a similar amount of time to cook; pearl barley, red lentils, yellow split peas, marrowfat peas, small red beans and small white beans. These are cooked with red pepper, onion, green pepper, leek, garlic, potato, carrot and a good amount of smoked red paprika that makes the stew completely delicious!
Description
This recipe a hearty, easy to make soup or a stew with kale, lentils and pearl barley, packed full of flavour.
Ingredients
- 250 g mixture of pearl barley, lentils and beans
- 4 tbsp olive oil
- 1 litre water
- 1 medium onion
- 1 green pepper
- 1 red pepper
- 1 medium potato
- 2 stalks celery
- 2 medium carrots
- 1½ stalks of leek
- 4 cloves of garlic
- 1 tbsp (heaped) sweet smoked paprika
- 1 tsp Maggi seasoning or tamari soy sauce
- 1 tbsp chopped parsley or coriander (optional)
- 100 g kale (optional)
- 9 oz mixture of pearl barley, lentils and beans
- 4 tbsp olive oil
- 4 cups of water
- 1 medium onion
- 1 green pepper
- 1 red pepper
- 1 medium potato
- 2 stalks celery
- 2 medium carrots
- 1½ stalks of leek
- 4 cloves of garlic
- 1 tbsp (heaped) sweet smoked paprika
- 1 tsp Maggi seasoning or tamari soy sauce
- 1 tbsp chopped parsley or coriander (optional)
- 3½ oz kale (optional)
Instructions
- Finely dice the onion, green pepper, red pepper, carrot, leek and celery and cook in a large pan with the olive oil on a medium heat until the onions are translucent.
- Dice the potato into small cubes and add to the pan. Add the smoked paprika and mix well to develop the flavour.
- Add the water and the grains and legumes. I find you don’t need to pre-soak them but it doesn’t hurt if soak them the night before. It also makes pulses more nutritious .
- Cook on a medium simmer for about 45 minutes to one hour.
- When the marrowfat peas are tender add the chopped parsley / coriander and the kale. Cook for a further 5 minutes and remove from the heat.
- Add the Maggi seasoning or tamari soy sauce and salt to taste.