Heimishe Winter Soup with Lentils, Barley and Beans

Name: Heimishe Winter Soup with Lentils, Barley and Beans
Cuisine: Israeli
Ingredients: 175 g (6 oz) green split peas; 125 g (4 oz) red lentils; 2 tablespoons pearl barley; scant 50 g (2 oz) dried white beans; 225 g (8 oz) braising steak (optional but nice); 2.5 1 (4 pints) meat or vegetable stock, or 2.4 1 (4 pints) boiling water plus 5 stock cubes; 2.5 1 (4 pints) meat or vegetable stock, or 2.4 1 (4 pints) boiling water plus 5 stock cubes; 2.5 1 (4 pints) meat or vegetable stock, or 2.4 1 (4 pints) boiling water plus 5 stock cubes; 2.5 1 (4 pints) meat or vegetable stock, or 2.4 1 (4 pints) boiling water plus 5 stock cubes; 2 teaspoons sea salt; 10 grinds black pepper; 1 teaspoon dried fines herbes; 2 large carrots, peeled and cut into 2.5 cm (1 in) dice; 2 stalks celery, cut into 2.5 cm (1 in) dice; white part of a fat leek, well washed and thinly sliced; large sprig of curly or flat-leaf parsley; large sprig of curly or flat-leaf parsley; 1 large carrot, peeled and coarsely grated

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This is the miraculous soup ‘just like Mama used to make’ which Jews in Eastern Europe often used as their main dish of the day. It is capable of infinite variations, by using different lentils, beans and cereals. This type of soup, high in fibre but almost free of fat, measures up to the latest nutritional guidelines! It is loaded with vegetable protein which they used to augment with a little braising steak.

Ingredients

Asia
Israel
Soup
Gluten-free
Winter

Ingredients

Method