Barley Lentil Lemon Soup
Jason says "this is a fairly simple barley soup with the additions of lentils, lemon and eggplant, which give it an entirely new dimension".
Serves: 4
Prep Time: 30 min
Cook Time: 30 min
Ingredients
1 Cup
Baby eggplants
4 Cups
Vegetable stock
1 Tablespoon
Lemon juice
1 Cup
Barley
1/2 Cup
Lentils
1 Teaspoon
Whole peppercorns
1 Sprig
Sprig of rosemary
1/2 Teaspoon
Salt
Directions
Remove the stems from the baby eggplants and cut them into bite sized pieces. Bring the vegetable stock and lemon juice to a boil. Add the barley, lentils, peppercorns, rosemary, and baby eggplant and stir. Cover and reduce heat to low. Allow this to cook for 20 to 25 minutes, until lentils are soft. Remove from heat, add salt, and remove the rosemary sprig.
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