When it comes to favorite dishes this hearty Vegan Barley and Lentil Soup shoots straight into the top 5. It is a winter staple in our household, as it is delicious, nutritious and really easy to make. You’ll only need a couple of ingredients, most of which you probably already have in your pantry.
The less common ingredients are pearl barley and lentils. I usually use a prepackaged mix of pearl barley, brown lentils and split peas. You can find these ingredients in bulk in every major grocery store, or just leave out the ones you cannot find and still end up with a tasty soup.
Now let’s talk grains. The general tendency seems to have become to avoid grains (and carbs) at all cost. The popular paleo diet relies on a hunting / gathering principle, for example. As grains became largely used with cultivation it is sometimes believed to not be suitable food for humans. Personally, I don’t believe that.
It is true some food types agree more with some people than others, but as long as you’re comfortable, go ahead and enjoy what you like. If it makes you sick or you do not like it, there are plenty other options out there.
Barley was one of the first cultivated grains and is still today very widely cultivated and consumed. Now, pearled barley has been processed to remove its hull and bran. This way barley cooks faster and is less chewy, that is why it is the most used kind of barley.
The lentil is a legume that is fairly easy to make. As with barley, it has been cultivated for many, many years. The lentil is a rich source of dietary fiber and vegetarian protein and also of calcium, phosphorus, iron and B vitamins.
This vegan Barley and Lentil Soup is a rich and will fill you up and warm you on a cold winter day. I often pack the leftovers for lunch in the office as well, as it keeps very well.
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