Here’s a quick and hearty soup that the Monks enjoy during the off-retreat season. It showcases the simplicity and the elegance of a legume and a grain that were made for each other. If you can’t find chicken-flavored broth powder, you can substitute a few bouillon cubes.
Lentil-Barley Soup
- 6 cups water
- ¼ cup chicken-flavored vegetarian vegetable broth powder
- 1 cups lentils (about ½ pound)
- ⅓ cup pearled barley
- ½ small onion, minced
- 1 carrot, diced, ¼ inch
- 1 stalk celery, minced
- ¼ tsp. oregano
- ¼ tsp. ground cumin
- ⅛ tsp. red pepper flakes
- ⅛ tsp. black pepper
- ¾ tsp. salt
Whisk the broth powder together with the water. Place all ingredients except salt into a large kettle and bring to a boil. Reduce heat, cover, and allow to simmer for an hour, stirring occasionally, until lentils and barley are tender. Add salt and serve.
Serves 4-5
Gasshō,
Alex