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Tomatoey chickpea, barley and lentil soup

When the nights get colder, you know what that means – it’s time to bring out the soup recipes! This barley and lentil soup one is packed with amazing flavours, spices, and bacon!


2 tbsp olive oil
2 shallots, peeled and finely chopped
2 cloves garlic, peeled and chopped
2 tsp paprika
½ tsp ground cumin
½ tsp ground cloves
1 bay leaf
2 tbsp tomato paste
750 ml beef or vegetable stock
200 g pearl barley
250 g brown lentils
400 g tin chickpeas, rinsed and drained
400 g tin chopped tomatoes
30 g coriander, finely chopped, some reserved to garnish
4 rashers bacon

1. Heat oil in a pot over medium heat. Fry shallots and garlic until translucent, 5 minutes.
2. Add spices and bay leaf and cook until fragrant, 2 minutes. Add tomato paste and cook for 2 minutes. Add stock and bring to the boil. Add barley and lentils and cook for 30 minutes, until almost done. Add the chickpeas, tomatoes and coriander. Reduce the heat and simmer for 10 min.
3. Meanwhile, dry-fry the bacon over high heat until crispy.
4. Check the seasoning (add salt at the end – it can lengthen the cooking time of the lentils).  Serve with bacon and coriander.

TIP: For a yummy winter dinner, serve with some fresh artisan bread smothered in melting butter.

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