Vegan Barley and Lentil Soup

Ingredients

• 1 onion
• 3 cloves garlic
• 1 ts tomato puree (triple concentrat)
• 2 medium-sized carrots
• 3-4 medium-sized potatoes
• 1 cup pearl barley, split-peas & lentils mix
• 0.5 liter vegetable stock
• 1 bay leaf
• water as needed
• 1 tbs olive oil
• salt, pepper to taste
• red paprika to taste
• fresh chopped herbs: parsley, chives, thyme

Instructions

1. 1

   Give the grains a good wash and set...: Give the grains a good wash and set aside.

2. 2

   Peel and slice onions, garlic, carrots. Peel and...: Peel and slice onions, garlic, carrots. Peel and dice potatoes.

3. 3

   In a pot, heat a spoon of olive...: In a pot, heat a spoon of olive oil and add onion. Gently fry until the onions become translucent. Then, add sliced garlic and carrots and a tea spoon of tomato puree, mix well and sautee for a couple of minutes. Add the grain mix, diced potatoes and bay leaf and pour over the vegetable stock. Cook with the lid on on low heat for about 30-40 minutes, until the grain becomes soft. Stir occasionally and add water as needed, if the soup becomes too thick.

4. 4

   When the soup is done, taste and season...: When the soup is done, taste and season if needed with extra salt, pepper and paprika. Add fresh chopped herbs on top and serve.

5. 5

   I usually season the soup about 10 minutes...: I usually season the soup about 10 minutes before it is fully cooked and serve it hot with a slice of fresh bread.