Lentil, Barley, and Tomato Soup
This puréed lentil soup gets its body from a small amount of barley and its brightness from fresh tomatoes added near the end. Because the tomatoes go in late, they keep a gentle sharpness that balances the earthy lentils and the sweet, buttery onion. The recipe uses only a handful of pantry ingredients and one pot. A food mill gives the smoothest, most velvety texture, though a blender works well too.
Instructions
If you have time, soak the lentils and barley together overnight and drain them. This is optional, but unsoaked grains will need a longer cooking time.
Melt the butter in a large pot and cook the diced onion in it until it is soft.
Add the lentils, barley, and water. Cook until the lentils are tender enough to crush easily between your fingers.
Stir in the tomatoes when the soup is almost ready, so they soften without breaking down completely.
Purée the soup with a food mill, blender, or food processor until it is smooth.
Return the soup to the pot and reheat it. Taste, then add salt and pepper as needed.
Make it personal.
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