vegetable, lentil, bean and barley soup
prep time
cook time
total time
recipe type: soup
cuisine: vegan
serves: 8
  • 180 grams of mixed lentils, beans and barley (I used a pre-packed soup mix)
  • 6-8 cups of vegetable stock
  • 1 400g can of diced tomatoes
  • 2-3 cups of vegetables (I used a combination of potatoes, carrots and celery and some leftover roasted capsicums)
  • 2 cups roasted pumpkin
  • salt to taste.
  1. Put the lentils beans and barley into a large pot with the stock and tomatoes and bring to the boil and reduce to a simmer and cook until soft.
  2. Add the vegetables and roasted pumpkin and cook until the vegetables are tender and the pumpkin falls apart.
  3. Season with salt to taste.
Recipe by quinces and kale at