Split Pea, Lentil and Barley Soup

Split Pea, Lentil and Barley Soup is a soup dish made with peas, lentils, carrots and barley in a chicken stock base flavoured with fried bacon


Soup brings the sunny day on a cold winter night, it’s such a comforting meal when everything seems to be gloomy and dreary it just brings happiness and smile to everyone. I guess winter is just hard to survive without having a good soup at least once or twice a week.

Today is the last month for winter here in New Zealand it can be a good thing as spring season is next but a bit bad as winter soups try die down in replacement of spring dishes but before it goes away I will be making soups as much as I can so today we will be making something made with lentils, peas and barley. This soup is comparable to the Filipino mung bean soup, with the gritty thick texture and savoury taste from the bacon I guess the taste will be quite familiar to the Filipino palate. Like the mung bean soup, you can enjoy it on its own but if you are truly Filipino there is no stopping you to have it with rice and fried fish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Split Pea, Lentil and Barley Soup 1

Split Pea, Lentil and Barley Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Free Style

Description

Split Pea, Lentil and Barley Soup is a soup dish made with peas, lentils, carrots and barley in a chicken stock base flavoured with fried bacon


Ingredients

Scale
  • 1/2 cup bacon scraps, chopped
  • 150 g dried split peas, rinsed
  • 100 g dried lentils, rinsed
  • 1/2 cup pearl barley
  • 1/2 cup carrots, finely diced
  • 1/2 stalk celery, finely diced
  • 8 cups chicken stock
  • 1/3 cup evaporated milk
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp cumin
  • 4 cloves garlic
  • 1 large onion, minced
  • salt
  • oil

Instructions

  1. In a pot add a small amount of oil then brown bacon scraps.
  2. Add and sauté the onions, celery, carrots and garlic.
  3. Pour the chicken stock and add split peas, lentils, barley, thyme, sage, cumin and salt. Bring to a boil then simmer for 1 hour and 20 minutes stirring occasionally. Add water if needed.
  4. Stir in the evaporated milk then season with salt then serve.

 

Recommended

1 Response

  1. We’ve had a lot of really hot weather here this year, so I’m looking forward to cooler weather. And soup! This is a terrific one — good job. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.