Thursday, June 23, 2011

Garlic Zwieback with Lentil and Barley Soup

I have fond memories, from when I was little, of having nice warm soup – usually a rich tomato or pumpkin soup – with zwieback made from Mum’s homemade bread. I still love all of these things - Soup, Zwieback, and Mums bread.

I made up this soup a little while ago and think it is a great soup for lunch or dinner on a cold winter day.

I roughly used:
2 cups lentils, uncooked
1 cup pearl barley, uncooked
2 carrots
2 - 3 celery sticks (can use leaves too)
1 large onion
2 cloves garlic
1 Tbsp ground cumin seeds
2 or 3 tsp ground coriander seeds
1 ½ tsp turmeric
1 fresh chilli
Massel beef stock powder
Salt and

Soak lentils and barley for 8-12 hours, drain then cook separately (in fresh water) until tender.
I add a couple of teaspoons of Massel beef stock powder to the lentils while they are cooking.

Fry an onion, add garlic and spices and stir until fragrant.
Add veggies, cooked barley and lentils.
Add water or stock to create desired consistency.
Salt and pepper to taste.

For the zwieback I used some homemade, whole-wheat, olive and rosemary bread.
Toast the bread, allow to cool, then lightly rub with a clove of garlic before spreading with butter. Then place the toast into medium oven until warm and crisp.

I also add some parsley and sliced fresh chilli to serve.

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