Soup
This olive oil-based soup combines barley, bulgur, and green lentils for a hearty texture without animal fat. Balancing grains with different cooking times takes some care, but the result is a heart-friendly soup that makes a generous batch for the freezer.
Cook the onion, carrot, and celery in olive oil for 8 minutes.
Add the barley and bulgur and cook them together for 2 minutes to help them absorb the liquid.
Add the green lentils, grated tomato, thyme, and vegetable stock, then bring to a boil.
Reduce the heat and cook for 55 minutes, stirring occasionally, until the grains and lentils are tender.
Season with black pepper and salt, squeeze lemon over the soup, and serve hot. Let leftovers cool, then store them in freezer-safe containers.
The grains absorb more liquid as the soup rests, so it thickens; you may need to add a little hot water when reheating. Allergen: contains gluten from wheat and barley.
Arpa ve bulguru aynı anda ekledim ama arpa hâlâ dişe geliyordu, tarifte yazan 55 dakika bende yetmedi. Bir dahaki sefere arpayı önceden 10 dakika ayrıca haşlayıp öyle ekleyeceğim.
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