Prep. time: 10 minutes
Cook Time: 40 minutes
Difficulty: 2 out of 5
Serve: 6
Ingredients:
1 cup of Barley 1 cup of green lentils
1 cup of frozen peas 1 medium white onion, chopped
2 Medium carrots, chopped
2 medium zucchini, chopped
2 medium potatoes, chopped
1/4 cup of olive oil
8 cups of water fresh oregano qb
fresh thyme qb
salt qb
Preparation:
In large saucepan or soup pot, heat oil over medium heat. Saute onion until golden color, about 5 minutes. Add one cup of water, turn heat to low and let it simmer for another 15 minute or as soon as water evaporates, add vegetables, barley and lentil, and rest of the water. Mix well. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. Your soup is ready!
Chef tips:
Refrigerate leftovers to enjoy over the course of a few days, or, freeze individual portions to take into work or school to heat up for a workday lunch.
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