Pulses and barley soup
Pulses and barley soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pulses and barley soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Home > Cereals and pulses>Soups of pulses and cereals>Pulse soup with pearl barley. barley, celery. A healthy dish ready to be served that can be eaten cold in the summer and hot in the winter. Barley soup is a warm and hearty. Perfect for a cool fall or winter day.

Pulses and barley soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Pulses and barley soup is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have pulses and barley soup using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pulses and barley soup:
  1. Get 1/4 cup split lentils
  2. Take 1/4 cup split green gram ( Mung dal)
  3. Get 1/4 cup split pegion peas & skinned (toor dal)
  4. Make ready 1/4 cup pearled barley
  5. Take 1/4 cup chopped yellow bell pepper
  6. Get 1/4 cup chopped red bell pepper
  7. Get 1/4 cup chopped green onions (scallion)
  8. Take 1/4 cup chopped cilantro
  9. Prepare 4 clove chopped garlic
  10. Make ready 1/4 cup chopped tomoato
  11. Make ready 1 salt
  12. Get 1 ground black pepper

Drain well in a colander and set aside to cool completely. A hearty fall soup is made with Brussels sprouts, green beans and barley. I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy!

Instructions to make Pulses and barley soup:
  1. Pressure cook the pulses until they r fully cooked
  2. Saute the garlic in a pan and add the rest of the vegetables to it.
  3. Mix both the cooked vegetables and pulses and add two cups of water. Then let it simmer for 10 to 15 mintues
  4. Add required amount of salt and pepper to the soup
  5. Finally add the finely chopped cilantro to the soup before serving

I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy! Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. This week I'm bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor. And thanks to a healthy dose of barley, it's also super.

So that is going to wrap this up with this special food pulses and barley soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!