Barley and pulse soup

Serves four

• Pearl barley 100 g
• Dried chickpeas 80 g
• Red lentils 80 g
• Pumpkin 100 g
• Potatoes 100 g
• Vegetable broth 1.5 l
• 2 tbsp of extra virgin olive oil 20 g
• Onion 60 g
• 1 clove of garlic
• Parmesan 20 g

Nutritional information
Per serving: 324 Kcal

Environmental Impact

Per serving: 
127 grams CO₂ equivalence - carbon footprint
356 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Soak the chickpeas overnight.

Peel and chop the onion and garlic clove. Fry with oil and a tablespoon of water.

Add the chickpeas, lentils and the rest of the vegetables. 

Cover with vegetable broth and cook for around 40 minutes.

Add the barley and leave to cook for a further 30 minutes.

Before serving, season with salt and garnish with oil and Parmesan.

The Chef’s Advice

You can add other types of pulses to this soup such as beans and green lentils, and other vegetables such as peas. You can also replace the barley with spelt. Option to add in pesto before serving. 

Nutritional Advice

The protein from the pulses along with the fibre, carbohydrates, vitamins and minerals from the vegetables and grains, makes this a highly nutritious dish.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Plant-based foods, such as grains and vegetables, have the lowest environmental impact. To eat sustainably, use animal-sourced products moderately, reserving the majority of your plate for plants.