Barley and Lentils Vegetable Soup

We are again in a low-carb or no carb dinner mode. I typically make these kinds of soups for dinner since they are satisfying and filling as well. This particular soup is very easy to make and is also fat-free. This soup is also a whole meal by itself and does not require any bread or croutons on side.  When making lentil soups, I usually add cumin and coriander powder.   We like mild flavors of these spices in our soups. You can also try using sambar powder or bisibelebath powder to this soup for a different taste. I usually serve this soup sprinkled with some potato chips for additional taste. This is also an ideal slow cooker recipe. All you require is assembling if you have the chopped veggies on hand.

Ingredients:
1. Barley, 1/2 cup.
2. Lentils, any preferred type, I have used masoor dhal here, washed, 1/2 cup.
3. Onion, medium size, 1, diced.
4. Tomatoes, medium size, 2, chopped.
5. Diced carrots, 1/2 cup.
6. Green peas, 1/2 cup.
7. Crushed garlic, 1 teaspoon.
8. Any soup seasoning powder or any other seasoning of choice, 1/2 teaspoon.
9. Salt, as per taste.
10. Cumin powder, 1/2 teaspoon.
11. Coriander powder, 1/2 teaspoon.
13. Chopped cilantro for garnishing.

Preparation:
Add all the ingredients to a pressure cooker or a slow cooker or a pot and let it cook.  If using a pressure cooker, just add enough water to cover, and pressure cook for 10 minutes for up to 2 whistles.  For slow cooker, add around 3 cups of water, turn it on and let it do its thing! When cooking in a pot, add 3 cups of water, bring the soup to a boil, reduce the heat and cook the soup at low-to-medium heat for 20 minutes until the barley and lentils are cooked and the soup reaches the desired consistency.