Sous Vide Red Lentil and Barley Soup
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 2
1/2 cup red lentils
1/4 cup pearled barley
2 1/2 cups vegetable broth, chicken broth, water, or a combination
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
Chopped black olives, for serving
Crumbled feta cheese, for serving
Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).
Combine the lentils, barley, and 1/2 teaspoon salt in a large zipper lock bag. Carefully add the broth and olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Pour the contents of the bag into a medium bowl. Use a potato masher or flat wooden spoon to mash some of the lentils in order to thicken the soup. Stir in the lemon juice and season to taste with salt.
Divide the soup between 2 serving bowls and top with olives and feta cheese. Serve.