Mary Berry Puy Lentil and Pearl Barley Soup Recipe

This easy Mary Berry Puy Lentil and Pearl Barley Soup Recipe is a hearty and nutritious meal that’s perfect for a quick lunch or dinner. With simple ingredients like lentils, barley, and tomato puree, it’s customizable to your taste. Enjoy this delicious, hot, and comforting soup with a side of crusty bread!

This Puy Lentil and Pearl Barley Soup Recipe Is From Young Lucy Cookbook by Mary Berry

Ingredients Needed

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, finely diced
• 2 garlic cloves, minced
• 1/2 cup dried Puy lentils
• 1/2 cup pearl barley
• 2 3/4 cups tomato puree
• 5 1/2 cups chicken or vegetable stock
• 2 tsp sugar
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper, to taste

How To Make Puy Lentil and Pearl Barley Soup Recipe

1. Sauté the vegetables: Heat olive oil in a large pot over medium-high heat. Add the onions and carrots and sauté for 10 minutes, stirring often, until softened and lightly browned.
2. Add garlic, lentils, and barley: Stir in the minced garlic, Puy lentils, and pearl barley. Cook for 1 minute to release their flavors.
3. Combine with tomato puree and stock: Pour in the tomato puree and stock. Season with salt and freshly ground black pepper. Stir well to combine.
4. Simmer until tender: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 40–45 minutes.
5. Finish with sugar and balsamic vinegar: Stir in the sugar and balsamic vinegar. Taste and adjust seasoning if needed.
6. Serve and enjoy: Ladle the soup into bowls and serve hot with crusty bread for dipping.

Recipe Tips

• Use Fresh Stock for Better Flavor: Whether using chicken or vegetable stock, opt for homemade or low-sodium versions to enhance the soup’s taste and control the salt level.
• Check the Consistency: If the soup is too thick after cooking, add a little more stock or water to reach your desired consistency.
• Don’t Skip the Balsamic Vinegar: It adds a lovely depth of flavor and balances the sweetness of the carrots and tomato puree.
• Stir Occasionally While Cooking: This helps prevent the lentils and barley from sticking to the bottom of the pot.
• Let It Rest Before Serving: Let the soup cool for 5 minutes before serving to allow the flavors to blend together for a more intense taste.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftovers puy lentil and pearl barley soup to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Pour leftovers puy lentil and pearl barley soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. To thaw, move the soup to the refrigerator overnight before reheating.
• Reheating: Warm leftovers puy lentil and pearl barley soup in a pot over medium heat for 8 to 10 minutes, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe bowl for 2 to 3 minutes, stirring halfway, until hot.

Nutrition Facts

Serving Size: 1 cup (approximately 245 grams)

• Calories: 221
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Potassium: 690mg
• Sodium: 441mg
• Total Carbohydrate: 38g
• Dietary Fiber: 12g
• Sugars: 4g
• Protein: 12g

Try More Mary Berry Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe