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| Lentil, Green Pea, Barley Soup with a vegan Parmesan topping |
This delightful and nourishing soup recipe is in memory of Wyona Hertwig, a delightful vegan cook, artist, and human being.
Soak overnight:
1 C. Lentils
1/2 C. Green Peas
1/2 C. Pot Barley
IN SOUP POT:
Soaked Lentils
Peas
3 Qts. Water
Barley
BRING TO BOIL
TURN DOWN heat to SIMMER approximately 15-20 minutes.
ADD:
1 C. chopped Carrots or Tomatoes
1/2 C. chopped Celery
1 C. Onion Flakes OR 1 raw Onion, chopped
2 cubes Organic Low-Sodium Vegetable Bouillon
2 T. Chicken-style Seasoning (No MSG)
1 C. Lentils
1/2 C. Green Peas
1/2 C. Pot Barley
IN SOUP POT:
Soaked Lentils
Peas
3 Qts. Water
Barley
BRING TO BOIL
TURN DOWN heat to SIMMER approximately 15-20 minutes.
ADD:
1 C. chopped Carrots or Tomatoes
1/2 C. chopped Celery
1 C. Onion Flakes OR 1 raw Onion, chopped
2 cubes Organic Low-Sodium Vegetable Bouillon
2 T. Chicken-style Seasoning (No MSG)
Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.
Other Recipes of Wyona's that
highlight barley as an ingredent include:
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