Lentil and barley soup from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 33) by Jacques Pépin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for chicken stock.

  • sgump on May 13, 2024

    I don’t make this super-simple postage nearly enough! This time, in lieu of the sausage, I added ground turkey (plus a teaspoon each of Italian herb seasoning, dried red chili pepper flakes, and brown sugar)—more than the recipe called for. I can say that the 5 oz of meat is more than adequate. Had to add a bit more salt to compensate. Was finished cooking (in the large stockpot) in about 75 minutes. The leftovers will be superb! Oh—for next time, I’m thinking that chopped turnips would make a nice addition (perhaps cut similarly to the carrots).

  • sgump on July 20, 2021

    Oh! I'd not made this soup in *years.* I don't know why the thought crossed my mind to make it in midsummer--it really does have a fall or winter vibe--but it was as delicious as ever. Herbes de Provence works perfectly here. I resisted the urge to sauté the sausage and aromatics and instead just dumped everything into my 12-quart stockpot (adding each element after I'd prepared it, since the mountain of vegetables naturally wouldn't fit on my cutting board). And because my market had only sweet Italian sausages, I added a healthy pinch of dried red pepper flakes. (Cayenne probably would have been nice, too.) Anyway, besides some vegetable prep, the recipe is simplicity itself. Looking forward to lots of leftovers!

  • Breadcrumbs on December 02, 2012

    p. 33 I have to say, this dish really surprised me. No pre-cooking, no sautéing, now browning of meat. Just dump every single ingredient into a pot, bring to a boil, reduce the heat and simmer away. Yes, even the raw sausages, right into the pot, raw. I started it atop the stove then I ended up dumping the boiling mixture into the slow cooker and simmering on low for 3 hours. JP has you puree some of the soup to thicken it. I made this ahead so when I pulled it out of the fridge two days later, it had already thickened up quite nicely. I did put the Bamix in the pot for about 5 seconds and that was enough to put this into a stew-like consistency. We tasted this prior to deciding whether or not to top w the optional cheese and, determined it was rich and flavourful enough all on its own. This made for a wonderful weeknight meal. Mr bc, who is not a soup lover, went back for 3rds!!! Terrific recipe.

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