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)
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. *
*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.