Lentil Barley Soup Provencal
Warm up to the flavors of Provence with every spoonful of this hearty lentil barley soup. Made with wholesome ingredients and a touch of Mediterranean flair, it’s the perfect companion for crisp days and cozy nights. Serve with crusty bread for a satisfying meal that’s pure comfort.
Ingredients
- 1 lb of lentils, picked over and rinsed
- 1/2 cup of pearled barley
- 4 quarts of chicken stock
- 2 hot Italian sausages, casings removed and broken into 1/2 inch pieces
- 1 tablespoon herbes de Provence
- 1 tablespoon salt
- 2 medium leeks, trimmed (leaving some green), split, washed and cut into 1/2 inch pieces
- 1 large onion, cut into 1/2 inch pieces
- 2 carrots, peeled and cut into 1/2 inch pieces
- 5 large garlic cloves, crushed and coarsely chopped
- 1/2 teaspoon Tabasco sauce (green or red)
- 1/2 cup grated Monterrey Jack, manchego or mozzarella cheese (optional)
Directions
Combine all the ingredients except the Tabasco and optional cheese in a large pot and bring to a boil. Reduce the heat to very low, cover, and cook gently for 1 1/2 hours.
Emulsify the cooked soup with a hand blender for 8-10 seconds to make it somewhat creamy but still a little chunky. Alternatively, puree 2 cups of the soup in a food processor for 20 seconds and combine the puree with the remaining soup.
Add the Tabasco to the soup. Serve in bowls, garnished, if desired with the cheese