Rosemary and Lemon Pearl Barley Soup

Rosemary and Lemon Pearl Barley Soup

Ingredients (serves 3-4):

1 cup pearl barley

1/2 cup red lentils

1 large onion

1 medium carrot

3 sticks celery

5 cloves garlic

1 tsp dried thyme

1 large sprig rosemary

2 vegetable stock cubes

1 lemon

Salt and pepper



  1. Start by chopping the carrot, celery and onion in small chunks and finely chop the garlic. Add the vegetables to a large non stick sauce pan with a splash of water and fry on a medium to low heat for about 10 minutes, stirring frequently.
  2. Next add the pearl barley, lentils, rosemary, thyme and 7 cups of boiling water. Crumble in the stock cubes and add salt and pepper to taste.
  3. Bring to the boil and then turn down the heat and simmer for 45-50 minutes.
  4. Once the pearl barley is cooked, stir in the juice of the lemon. Serve up in bowls with a drizzle of extra virgin olive oil.

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