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United Kingdom / Soup
Wikibooks
Lentil, Barley, and Tomato Soup
Alexandra soup is a puréed vegetable soup, containing lentils, barley, and tomato. It makes for a warming meal.
Ingredients
ScaleNo serving count in the source — scale by factor
- lentils, 240 ml1 cup
- barley, heaped; 30 ml2 tbsp
- butter, 15 ml1 tbsp
- onion, diced1
- water, 720 ml3 cup
- tomato, peeled, seeded, and diced2
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the lentils and barley together overnight, then drain. This step is optional.
Fry the onion in the butter until soft.
Add the lentils, barley, and water.
Cook until the lentils are tender—this will take longer if grains are not soaked.
Add the tomatoes when the soup is almost ready.
Purée with a food mill, blender, or food processor.
Reheat and adjust the seasoning.
