There are times when you don't plan ahead for dinner and you have to make do with staples, unless you want to run out to the grocery store, but that is not always a viable or preferred option. This is one such soup that I put together one afternoon employing the use of odds and ends of produce and basics that I usually always have on hand. The addition of barley and coconut milk add a silky texture to this earthy soup packed full of plenty of root vegetables and robust tomatoes.
Feel free to use whatever vegetables on hand to include in the soup, such as bell peppers, parsnips, green beans, corn and potato, to name just a few. The soup is best with about 3 - 4 cups of vegetables.
Yes, the weather has turned cool again, but I do enjoy soup year round.
|Spiced Red Lentil, Barley and Vegetable Soup|
|Recipe by Lisa Turner|
Published on April 21, 2015
Hearty and nourishing soup of lentils, barley and vegetables simmered in a lightly spiced broth of tomatoes, coconut milk and Indian seasonings
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More lentil soups to enjoy from Lisa's Vegetarian Kitchen:
Turkish-Style Lentil Soup
Creamy Brown Lentil, Barley and Mushroom Soup
Lentil Soup with Prunes and Apricots
Greek Lentil Soup (Fakes)