Follow these steps for perfect results
dried lentils
pearl barley
scallions
sliced
celery
sliced
no-salt-added stewed tomatoes
kielbasa
sliced
frozen vegetables
water
parsley
salt
pepper
Add lentils, pearl barley, scallions (including some green parts), celery, stewed tomatoes, sliced kielbasa, and water to a large pot.
Bring the mixture to a boil.
Reduce the heat to medium and simmer until the barley and lentils are tender, approximately 30-45 minutes.
Add the frozen vegetables to the pot.
Simmer for a few more minutes until the vegetables are cooked through.
Check the seasonings (salt and pepper).
Serve hot with a salad and fresh bread.
Expert advice for the best results
Add a bay leaf for extra flavor.
Adjust the amount of water to achieve desired consistency.
For a richer flavor, use chicken or vegetable broth instead of water.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a bowl, garnished with fresh parsley.
Serve with a crusty bread roll.
Serve with a dollop of sour cream.
The acidity cuts through the richness of the soup.
Discover the story behind this recipe
A staple comfort food in many Eastern European countries.