Lentil barley soup as comfort food

For some people, mashed potatoes are the ultimate comfort food. For others, spaghetti. My Beloved leans toward macaroni-and-cheese.

Honestly, forget food — what beats a glass (or two) of wine?

A Very Bad Thing happened a week ago. The story of the Very Bad Thing isn’t ready to be told yet. Or maybe I’m just not ready to tell it. But I finally had (took) a few minutes to myself today, and I decided to make something to comfort me.

It was a big pot of lentil barley soup.

Probably not the first choice of comfort food for, well, anyone else. When I told my Beloved about it, he was less than impressed.

Soup in general might be considered a comfort food, though probably not in August. Chicken noodle soup, though, ranks on the Food Network’s list of Top 10 comfort foods.

I, however, am not a big fan of noodles. And I don’t care if it’s August.

I ran across a big pot of lentil barley soup at Au Bon Pain the other day, and I thought, ahh, I could make that. And I could make it even better with a few mushrooms and some kale. Because mushrooms are comforting. And kale is good for you.

So I cleaned out the crisper drawer of my fridge, and I made a big pot of soup today. And it was delicious. And only 180 calories per serving, which is pretty darn good for comfort food. And it made me feel better.

lentil barley soup

Lentil Barley Soup

Ingredients:

  • 1 tablespoon olive oil
  • 3/4 yellow onion, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  •  4 ounces mushrooms, chopped
  • 1 15-ounce can fire roasted tomatoes (I added a half of a leftover fresh tomato, too, chopped)
  • 6 cups water
  • 2 tablespoons chicken base (I used Better Than Boullion brand)
  • 1 cup red lentils (they really must be the red ones, which break down better than green ones)
  • 1/2 cup barley (not the quick-cooking kind; the kind that take 50 minutes to cook)
  • 1 tablespoon dried parsley
  • 2 bay leaves
  • 1 cup kale, ribs removed and chopped

Directions:

  1. Warm the olive oil in a big pot; add chopped vegetables and cook a few minutes.
  2. Add the remaining ingredients except kale. Bring to a boil. Reduce heat and simmer an hour until lentils are essentially mush, thickening the sauce, and barley is tender.
  3. Fifteen minutes before the hour is up, add the kale.
  4. Remove bay leaves. Serve with a dollop of sour cream. Makes 6 servings.
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4 responses to “Lentil barley soup as comfort food

  1. Looks delicious! Will have to wait for cooler weather but it looks good.

  2. Looks amazing! Going to try it! Thanks for sharing, in spite of whatever the bad thing that happened was! 🙂

  3. Sounds delicious!

  4. My personal favourite comfort food is warm tomato soup served with freshly roasted toasts! Yours is a little unusual but for sure looks delicious. I hope it helped you to overcome whatever happened!

    Sometimes it is even nicer if, in the times of need, you have your comfort food prepared by someone so you feel taken care of and can rest your body and mind. Whether it is your loved one or just a good restaurant, that doesn’t really matter. Whenever around Toronto, you can try Red Cranberries, honestly the best homemade comfort food you can find in the town!
    Cheers!

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