About this recipe:If you have high cholesterol, then this is the soup for you! It is a fat free, hearty soup guaranteed to fill you up. Lentils, pearl barley, garlic and vegetables are heart friendly and the addition of pork makes it an all round meal in a bowl.
200g brown lentils
100g pearl barley
1 chopped carrot
2 chopped sticks of celery
1 chopped onion
100g chopped cabbage
1 cube of frozen spinach
6 cloves minced garlic
450g cubed pork
1 bay leaf
1/2 tsp dried oregano
1/4 tsp thyme
750ml chicken stock
750ml - 1L water
400g tin chopped tomatoes
2 tbsp tomato puree
salt/pepper to taste
1 tbsp apple cider vinegar per serving (optional)
Grated parmesan cheese (optional)
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Method Prep:30min › Cook:6hr › Ready in:6hr30min
Submerge lentils under water to remove impurities that will rise to the surface, rinse and drain.
Add lentils to the slow cooker with all the other ingredients in the order listed. Stir and cook on high for 6-7 hours. If necessary, add 250 to 500ml of extra water to achieve desired consistency.
Remove the bay leaf before serving. It may sound strange but mixing a tablespoon of apple cider vinegar through your soup gives it a tangy zing! Alternatively you could simply top it with grated parmesan cheese.
2016 UPDATE - just made this soup again and this time I fried the onions, celery, meat and garlic etc for about 5 minutes to soften and it made a HUGE difference in getting the taste into it. And I would fry again next time. The cider vinegar suggestion helps as does the Parmesan cheese.
So this time I give it 4 stars and would highly advise anyone to make
Very easy to prepare and it was a thick warming soup, but so, so bland. I had to add huge amounts of salt and pepper and extra herbs and cider vinegar to get any taste in it. Adding a little Parmesan to each serving helped too. But once I got got the 'taste' into it, it was very nice and would consider doing again. - 28 Jan 2013