Barley and pulse soup

Barley and pulse soup

Preparation time:

Above 60 Minuti

Nutritional information:

324kcal / per serving


First course


Seasonal dish:



Enviromental Impact:

Very low (0.127kg CO2 eq) i

A delicious and sustainable soup.

Ingredients for 4 portions

  • Pearl barley 100 g
  • Dried chickpeas 80 g
  • Red lentils 80 g
  • Pumpkin 100 g
  • Potatoes 100 g
  • Vegetable broth 1,5 L
  • Extra virgin olive oil 2 tbsp (20 g)
  • Onion 60 g
  • Clove of garlic 1
  • Parmesan 20 g
  • Salt to taste



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.


Enviromental Impact

Very low


Per serving:

0.127kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.