Smoky lentil and barley soup with crispy chickpeas and feta

Hearty and satisfying, this veggie-based soup is sure to cure your winter blues.

Less than 30 minutes

Serves 6-8


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  • 3 Tbsp (45ml) olive or vegetable oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, crushed
  • 2 Tbsp (30ml) smoked paprika
  • 2 tsp (10ml) ground coriander
  • 2 tsp (10ml) ground cumin
  • 2 Tbsp (30ml) tomato paste
  • 1 can (400g) chopped tomatoes
  • 2 Tbsp (30ml) balsamic vinegar
  • 2 Tbsp (30ml) sugar
  • 8 cups (2L) vegetable or chicken stock (or use equal parts water and stock to cut cost)
  • Salt and milled pepper
  • 1 packet (600g) PnP lentil & barley soup mix


For serving:

  • Handful chopped fresh herbs (like coriander or parsley)
  • 1 packet (100g) PnP salt & pepper crispy chickpeas
  • Feta cheese, crumbled
  • French loaf or ciabatta, sliced and toasted



  1. Heat oil in a medium sized pot.
  2. Add onion, carrot and celery and fry until soft for about 10 minutes.
  3. Add garlic, spices and tomato paste, and fry for 5-8 minutes.
  4. Add canned tomatoes, balsamic vinegar, sugar and stock. Season.
  5. Simmer soup on low heat for 30-40 minutes with the lid on, stirring halfway through.
  6. Add lentil and barley soup mix and simmer for another 10-15 minutes. Season.
  7. Ladle into bowls and top with herbs, crispy chickpeas and feta.
  8. Serve hot with toasted bread.


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