Hearty Split Pea, Lentil, and Barley Soup

Name: Hearty Split Pea, Lentil, and Barley Soup
Yield: Makes 10 cups (2.5 l)
Ingredients: Pinch cayenne or ground cinnamon (optional); 2 teaspoons (10 ml) dried basil; 2 teaspoons (10 ml) salt; 1 bay leaf; 2 quarts (2 L) water; 1 large onion, chopped; 3 cloves garlic, crushed; 1 cup (250 ml) dried red lentils; 1 cup (250 ml) dried yellow split peas; ¾ cup (185 ml) hulled or pot barley; 3 carrots, sliced

Preparation info

Makes
10 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Small legumes, such as split peas and lentils, are usually easier to digest than larger beans. The lentils and barley in this soup help stabilize blood sugar. For a flavor burst, garnish the soup with dehydrated sweet peppers and a drizzle of freshly squeezed lemon juice just before serving. Leftovers freeze well.

Ingredients

2 quarts (2 L) water
1 cup (250 ml

Soup
Vegan

Method

Put the water, lentils, split peas, barley, carrots, onion, garlic, basil, salt, bay leaf, and optional cayenne in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until the barley is tender, about 1½ hours. Remove the bay leaf before serving. Serve hot.