Recipe

Spiced coriander, lentil and barley soup

This spiced coriander, lentil and barley soup is creamy, delicious and filling.

Jan 31, 1975 1:00pm
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Spiced coriander, lentil and barley soup
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon ghee
  • 6 clove garlic, crushed
  • 2 fresh small red thai chillies, chopped finely
  • 1 1/4 cup (250g) soup mix
  • 1 litre (4 cups) chicken stock
  • 3 1/2 cup (875ml) water
  • 1 cup coarsely chopped fresh coriander
  • 1/3 cup (95g) greek-style yogurt
  • 1 tablespoon mango chutney

Method

Spiced coriander, lentil and barley soup
  • 1
    Dry-fry seeds in large saucepan, stirring, until fragrant. Using pestle and mortar, crush seeds.
  • 2
    Melt ghee in same pan; cook crushed seeds, garlic and chilli, stirring, 5 minutes.
  • 3
    Add soup mix, stock and the water; bring to a boil. Reduce heat; simmer, covered, stirring occasionally, 1 hour. Cool 15 minutes.
  • 4
    Blend or process half the soup, in batches, until smooth. Return puréed soup to pan with unprocessed soup; stir over medium heat until hot. Remove from heat; stir in coriander.
  • 5
    Serve bowls of soup topped with yogurt and chutney.

Notes

Soup mix is a packaged blend of various dried pulses and grains, among them, lentils, split peas and barley. It is available from supermarkets.

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