Puy Lentil & Pearl Barley Soup

This is a hearty, healthy soup full of flavour and goodness. Serve it piping hot with some crusty bread.
Serves 6
Total Time
1 Hour
1 tbsp of olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 garlic cloves, crushed
100g of dried puy lentils
100g of pearl barley
680g jar of passata
1.5 litres of chicken stock or vegetable stock
Salt and freshly ground black pepper
2 tsp of sugar
1 tbsp of balsamic vinegar
Step 1

Heat the oil in a deep frying pan, add the onion and carrots, and fry over a high heat, stirring, for 10 minutes or until lightly brown.

Step 2

Add the garlic, lentils, and barley and fry for 1 minute. Blend in the passata and stock and season with salt and freshly ground black pepper.

Step 3

Bring to the boil, cover with a lid, and simmer for 40–45 minutes or until the lentils and barley are tender.

Step 4

Add the sugar and vinegar, check the seasoning, and serve.

Mary Berry Cooks Up A Feast
Mary Berry Cooks Up A Feast

Recipe courtesy of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young. The new edition is published by DK (3 October 2019, £25) DK.com 

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