Barley & Lentil Soup, Anyone?

Yesterday, I decided to make a barley & lentil soup so I could eat my lentils a different way. My former favorite way to eat lentils was to use this Curried Lentils recipe, which is incredibly simple and tasty. You don't actually need all the ingredients on the list either. For instance, I never used chicken broth. Instead, I used plain water and threw a Maggi Cube in the pot along with everything else and let it all simmer. Maggi cubes are a good substitute for chicken broth if you don't have any. The barley & lentil soup I made was super simple and mostly improv. I'm going to write down the recipe here in case anyone else wants to try it. The two foods in the soup that are Thiocyanate rich are the lentils and carrots. I didn't use exact measurements for the water, so if you want a thicker soup, add less water, and if you want a thinner soup, add more.

Barley & Lentil Soup Recipe

Ingredients:

1 Cup of Barley
1 Cup of Lentils
7-10 stalks of Celery
6-8 large Carrots
3 stalks of Scallions
1 Teaspoon Minced Garlice
1/2 Maggi cube (optional)

7 Cups of Water

Salt & Pepper to taste

Servings: Many!

Directions: 

Rinse barley and lentils. Chop celery, carrots, and scallions. Add everything together, the barley, lentils, celery, carrots, scallions, minced garlic, and Maggi cube together in a pot. Add about 7 cups of water. Add salt and pepper to taste. Bring the mixture to a boil, then turn down the fire and let the soup simmer for about an hour, or till all ingredients are tender. 

That's it! Hope you enjoy making it! Bon appetit!