Lentil Beef Barley Soup with Instant Pot Elements

A variation of the Lentil Barely Soup with Italian Sausage that reflects updating ingredient preferences and cooking methods. A very-slightly-different Barley Beef Farro soup recipe is also on the way.

INGREDIENTS
1 c uncooked unhulled (pot) or semi-pearled barley, rinsed. We love Timeless Foods Purple Prairie Barley
1 c uncooked French (Puy) lentils, rinsed and picked over
2 TBSP olive oil
2 c onion (or 1 large onion), finely chopped or chopped in a food processor
1 lb ground beef
4 garlic cloves, chopped or put through a press
3 carrots, diced or chopped in a food processor
1 bunch greens, washed and chopped
2 tsp salt
2 dried bay leaves or 4 fresh bay leaves
3-4 thyme sprigs
9-12 cups water or any kind of stock
3 c tomatoes (this is a very flexible amount; I freeze tomato sauce in 24 oz jars but canned tomatoes of any kind will work. Purée them if you don’t want chunks)
1-2 tsp sherry, balsamic or red wine vinegar or to taste (optional)
Mushroom or regular soy sauce to taste

DIRECTIONS
  1. Put the rinsed barley in the Instant Pot with enough water to cover by 2 inches. Making sure the vent is closed, set the function to multigrain and cook for 40 minutes at high pressure. Timeless is now selling only semi-pearled purple prairie barley. If you’re using semi-pearled reduce cooking time to 20 minutes. We never use fully pearled barley so you would have to look up the timing on that. When the cooking time is complete, let the pressure release naturally then drain and rinse the barley and set aside
  2. Without bothering to clean your Instant Pot insert too much, put in the uncooked lentils. Add enough water to cover by 1 inch. Making sure the vent is closed, set the function to multigrain and cook for 10 minutes at high pressure. When the cooking time is complete, let the pressure release naturally then drain and rinse the lentils and set aside
  3.  If you’ve got at least a 6 qt Instant Pot you can do the cooking in it, but mine is only 5 qt and I usually just use my Dutch oven on the stove. Heat oil in large Dutch oven over medium heat and add the onions. Cook until the onion is soft and slightly browned, stirring often, about 10 minutes. 
  4. Add the ground beef and cook until the beef is cooked through, breaking it up as you go
  5. Add the garlic and cook until fragrant, about a minute
  6. Add the carrots and greens and cook another minute or two
  7. Add the barley, lentils, bay and thyme water/stock and tomatoes along with the salt. Because the lentils are already cooked you can add the tomatoes now without making them tough
  8. Bring to a boil and then lower to a simmer. Cook 30 minutes to one hour
  9. When the cooking time is nearly done, taste for seasoning. Add vinegar and/or soy sauce to taste. Smoked paprika might also be nice
  10. Serve with Delicious, Crusty Bread or Drop Biscuits

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