Barley, Mushroom, Yellow Split Lentil (Moong Dal) Soup

Barley and Mushrooms are rich in dietary fiber and selenium. So when I am thinking to make something from barley, my first choice is this healthy and hearty soup. It is a very comforting and satisfying meal. Soups are perfect for cold day. Give it a try this soup in this winter.

# enjoy # winter # Soups # roasted red pepper & tomato # chunky minestrone soup # Vegetable chili # Bean and veg. soup # etc.

Ingredients

• Barley 1 Cup Washed, Soaked and drained (4 to 6 hrs.)
• Mushroom 8-10 sliced and then sliced again
• Moong Dal ¼ Cup Washed, Soaked and drained (4 to 6 hrs.)
• 1 carrot diced
• Celery stalks 2 diced
• Yellow onion half diced
• Garlic 1-2 cloves minced
• Turmeric Powder 1/8 Tsp.
• Coriander 3-5 strings
• Oil or Butter 1 ½ Tbsp.
• Water 4-5 Cup
• Salt and Pepper to taste

 Method

1. Heat oil medium heat in a pan. Add barley, Moong dal sauté for a few minutes.
2. Add onion, carrot, celery, mushroom, garlic, turmeric powder and sauté for 3-5 minutes.
3. Gradually mix water or veg.broth. Add salt and pepper to taste.
4. Bring soup to boil, stirring frequently.
5. Simmer until barley is tender and soup is beginning to thicken, about 30 to 40 minutes.
6. Mix in parsley or dill or coriander as per your taste of desire.
7. If necessary, season with additional salt and pepper. Serve hot.