Zesty Greek Lentil and Barley Soup

This Greek lentil and barley soup recipe is long overdue in my blog, considering that it features prominently in the rotation during the cold months, on my family’s “soup night”.   What is “soup night” you ask?  Well, once a week, typically on a Monday, I cook a big pot of soup, mostly meatless, using staples from my pantry–no special shopping is usually required.

With enough leftovers we enjoy it twice:  once for that evening’s meal and a second time packed in thermos for school and work lunches.  Needless to say, everyone in the family is happy on “soup night”!

A twist on the classic Greek lentil soup

This is the traditional Greek lentil soup (fakes) with a small twist:  the addition of barley.  I have been experimenting with adding various grains to the lentils to make the soup even more nourishing and this is the combination that I have found to be the most complementary.

Quick-cook barley works best, but regular barley should do just fine (I can usually find the quick-cook variety at my local “Trader Joe’s”).  The longer this soup sits, the more the flavors develop and the more the soup thickens.  Be prepared to add more (hot) water if the soup gets too thick while cooking, and definitely when you reheat it.  If you do add water, remember also that you may need to adjust the seasoning slightly.

Three classic Greek vegetarian Soups

This delicious Greek Lentil Soup (fakes) is one of the three, most well-known, Greek vegetarian soups that are in constant rotation in Greek households.  The other two are the classic Greek chickpea soup (revithosoupa) and, the traditional Greek Bean Soup (fasolada). All three of these soups are super healthy dishes and they are packed with nutrients, fiber and lean protein!

Zesty Greek Lentil and Barley Soup

Zesty Greek Lentil and Barley Soup

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

A nutritious Greek lentil recipe, perfect for anytime of the year!

Author: Marilena Leavitt

Recipe type: Vegetarian Soup

Cuisine: Greek

Serves: 6

Ingredients

• ½ lb. dried, small, brown lentils
• ½ cup barley
• 6 TBSP. extra virgin olive oil
• 2 small onions, diced
• 2 medium carrots, diced
• 1 stalk celery (with the leaves)
• 6 cloves garlic
• 2 ----- bay leaves
• 1½ cups tomato sauce (passata)
• 7 cups water (or more)
• 1-2 tsp. smoked paprika
• 1 TBSP. dried Greek oregano
• 1 tsp. salt (or more)
• --- ---- pepper to taste
• 3 TBSP. red wine or Balsamic vinegar
• --- ---- best-quality finishing olive oil

Instructions

1. Rinse the lentils well under cold water and place them in a medium pot. Add some water, just enough to cover them, and bring to a boil. Reduce the heat and simmer for 4-5 minutes. Empty the lentils into a colander to drain and discard the water.
2. Return the lentils into the pot, add the barley, olive oil, onions, carrots, celery, garlic, bay leaves, tomato sauce, 6 cups of fresh water and the paprika and pepper. (Hold off on adding the salt and the oregano). Cover and bring to a boil.
3. Reduce the heat, partially uncover the pot, and cook for about another 30 to 40 minutes or until the lentils, the barley, and the vegetables are soft, stirring occasionally. Add the oregano and the salt and cook for 5-10 minutes more or until the soup is slightly thickened. If the soup is becoming too thick, add some hot water at this stage. Remove the bay leaves.
4. Just before serving, drizzle the red wine vinegar (or even better, Balsamic vinegar) and some extra virgin olive oil and stir well. Taste and adjust the seasoning. Pour into soup bowls, squeeze a few drops of fresh lemon juice for added flavor, and serve. This soup is traditionally served with seasoned Kalamata olives and a loaf of good, crusty flatbread.

Notes

According to the Greek philosopher, Hesiod, lentil soup represents the merits of hard work: humility, moderation and simplicity. Made with simple ingredients, lentils are rich in minerals and protein and at the same time they are very tasty and good for you!

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