Sous Vide Red Lentil and Barley Soup
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
1/2 cup red lentils
1/4 cup pearled barley
Kosher salt
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).
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Step 2
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.
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Finishing Steps
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Step 0
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.
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Step 1
Divide the soup between 2 serving bowls and top with olives and feta cheese. Serve.