This soup is a healthy and tasty way to combine vegetables and grains in a light, affordable, and sustainable dish.
Ingredients for 4 portions
- Barley 320 g
- Dried lentils 100 g (or 1 can of boiled lentils)
- Peas (fresh or frozen) 200 g
- Broccoli 200 g
- Extra virgin olive oil 4 tbsp (40 g)
- Leeks 200 g
- Rosemary 1 sprig
Preparation
Boil the barley and lentils in salted water.
Cut the broccoli into chunks and slice up the leeks.
Toss in a pan with a little oil together with the peas.
Add the drained lentils and cooked barley and flavour in the remaining oil and the rosemary.
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.