It’s simple and hearty soup for cold, rainy day. It’s packed with four different lentils, barley and herbs to warm the tummy. Four lentils used in this soup are green split peas, yellow split peas, brown masor and red lentil.
Ingredients:
1. Mixed Lentils - 1 Cup
2. Barley - 1/8 Cup
3. Alphabet Pasta - 1/8 Cup
4. White Onion - 1 Small
5. Carrot - 2 Medium
6. Celery - 3 Stalks
7. Mixed Herbs - 1 TBSP Dry
8. Vegetable Broth - 3 Cups
9. Milk - 1 Cup - Cow/ Coconut/ Almond/ Soy
10. Salt - 1 TBSP or as per taste
Method:
1. Add all ingredients except milk and mixed herbs in a pressure cooker. You can use water instead of vegetable broth.
2. Cook until two whistles. All vegetable broth isn’t obsorbed.
3. Blend all together using hand blender. You can blend it until you get smooth texture or leave it grainy as I do. Add in herbs mix and milk. I have used almond milk. Depending on your dietary preferences you could use cow milk (full fat/2% or skim milk) coconut milk or soy milk. Let the soup simmer for another 3/4 min with open lid.
4. Soup is ready is serve. You can use hot sauce, black pepper to spice up. I have used hot sauce.
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