Pearled barley turmeric lentil soup

This is a really hearty and comforting soup/stew. I love the cushiony bite the pearled barley gives and the creamy texture of the lentil. 

Turmeric is a great anti inflammatory, immune system fortifying food. I also add ginger to this dish to bring a little freshness and zip, plus it’s a good food to use for colder weather as it automatically brings warmth and activates the digestive system. 

This dish is relatively quick to throw together, just be sure to soak the pearled barley ahead of time (can be overnight, but also works if you soak it in the morning and cook by lunch). 

Serves 6-8

Ingredients 

130g pearled barley (soak for 2-4hrs) 

100g red lentils (thoroughly rinsed - until the water runs clear) 

1 onion, diced 

Drizzle of avocado oil 

800-900ml vegetable or chicken stock 

100ml white wine or sake 

Salt & pepper to taste 

2 tsp ground or 2 fresh turmeric roots, sliced

Half a thin knob of fresh ginger or 1tsp dried 

To serve; 

Juice from half a lemon 

Fresh dill, parsley or coriander leaves 

Crumble of feta cheese or a dollop of Greek or coconut yoghurt 

Drizzle of extra virgin olive oil 

*optional a small scoop of kimchi or sauerkraut 

Instructions

Begin by frying the diced onion in the avocado oil until transparent and soft 3-4min

Add the ginger and turmeric 

Now add the barley and lentils plus the wine/sake and allow it simmer allowing the alcohol to evaporate 

Then add the stock and salt (I used 2tbsp because my home made chicken stock was not particularly salty, if you use a stock cube use less salt) and pepper 

Stir, bring to a low simmer and allow to cook for 30-40min. Stirring occasionally to stop the bottom from burning. If you feel the soup is getting too thick add more water. 

Taste, add more seasoning if you need. 

When serving Squeeze from fresh lemon juice over the top and a sprinkle of fresh herbs. 

Enjoy!