Cookbook:Lentil, Barley, and Tomato Soup

Lentil, Barley, and Tomato Soup
Category	Soup recipes
Difficulty

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Alexandra soup is a puréed vegetable soup, containing lentils, barley, and tomato. It makes for a warming meal.

• 1 cup (240 ml) lentils
• 2 heaped tablespoons (30 ml) barley
• 1 tablespoon (15 ml) butter
• 1 onion, diced
• 3 cups (720 ml) water
• 2 tomatoes, peeled, seeded, and diced
• Salt to taste
• Pepper, to taste

1. Soak the lentils and barley together overnight, then drain. This step is optional.
2. Fry the onion in the butter until soft.
3. Add the lentils, barley, and water.
4. Cook until the lentils are tender—this will take longer if grains are not soaked.
5. Add the tomatoes when the soup is almost ready.
6. Purée with a food mill, blender, or food processor.
7. Reheat and adjust the seasoning.