Lentil and Pearled Barley Soup

Zuppa di Lenticchie e Orzo perlato

Soups are among my favorite dishes. They are for the most part easy to prepare and rewarding both in taste and calories counting. Since my household has recently acquired a pescatarian, I’ve been trying old and new recipes to feed the repentant carnivore. Lentil and pearled barley soup was on the menu yesterday night.

What I had in the pantry:

1 cup and 1 quarter cup of lentils

half a cup of pearled barley

1 can of organic tomato sauce (Kirkland brand)

salt

French baguette

extra virgin olive oil (half of tablespoon per plate)

How I prepared the soup:

I filled a pot with water and added the tomato sauce, lentils, and barley. I let it cook at slow heat for two hours until the soup was creamy and only then added the salt. Meanwhile, I cut the baguette in pieces and toasted them. When the soup was ready, I arranged a few pieces of bread in each plate, sprinkled them with the evoo and some red pepper, and finally covered with the soup. Delicious. *

Pane Tostato per Zuppa

*After finished eating, I went upstairs to edit some writing and forgot about the half baguette on the table. Nero happened…

Stay tuned for more details.

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Lentil and Pearled Barley Soup

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