Cookbook:Lentil, Barley, and Tomato Soup

Cookbook | Ingredients | Recipes | British cooking

Alexandra soup is a puréed vegetable soup, containing lentils, barley, and tomato. It makes for a warming meal.

Ingredients

• 1 cup (240 ml) lentils
• 2 heaped tablespoons (30 ml) barley
• 1 tablespoon (15 ml) butter
• 1 onion, diced
• 3 cups (720 ml) water
• 2 tomatoes, peeled, seeded and diced
• salt and pepper, to taste

Preparation

1. Soak the lentils and barley together overnight, then drain. This step is optional.
2. Fry the onion in the butter until soft.
3. Add the lentils, barley and water.
4. Cook until the lentils are tender, (will take longer if grains are not soaked).
5. Add the tomatoes when the soup is almost ready.
6. Purée with a food mill, blender, or food processor.
7. Reheat and adjust the seasoning.