Lentil, Barley and Tomato Soup

Ingredients

• 200 gLentil
• 18 gBarley
• 14 gButter
• 150 gOnion
• 720 mlWater
• 240 gTomato
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Soaking (optional)

   • Cover lentils and barley with cold water and soak overnight, then drain. This is optional but reduces cooking time.
2. 2

   Sauté onion

   • Melt butter in a large pot over medium heat.
   • Add the diced onion and sauté until soft, about 5–7 minutes.
3. 3

   Cook

   • Add lentils, barley and water to the pot.
   • Bring to a boil, then simmer until the lentils are tender (20–40 minutes; longer if not soaked).
4. 4

   Tomatoes and purée

   • Stir in peeled, seeded and diced tomatoes shortly before the lentils are done and simmer for 5 minutes.
   • Purée the soup with a food mill, blender, or immersion blender to the desired texture.
5. 5

   Season and serve

   • Reheat if necessary and adjust seasoning with salt and pepper.
   • Serve hot.