Biblical-Style Lentil, Chickpea and Barley Soup
A hearty biblical-style soup inspired by the grains, legumes, herbs and olive oil described in the original video. Lentils and barley simmer with chickpeas, fava beans, garlic, cumin and coriander to make a filling rustic meal. This is a practical modern reconstruction rather than a verified historical recipe eaten daily by Jesus.
A hearty biblical-style soup inspired by the grains, legumes, herbs and olive oil described in the original video. Lentils and barley simmer with chickpeas, fava beans, garlic, cumin and coriander to make a filling rustic meal. This is a practical modern reconstruction rather than a verified historical recipe eaten daily by Jesus.
Ingredients
14 ingredients- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 150g brown or green lentils, rinsed
- 100g pearl barley, rinsed
- 1.5 litres water or vegetable stock
- 1 x 400g can chickpeas, drained and rinsed
- 1 x 400g can fava beans, drained and rinsed
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, coriander or other soft herbs
- 1 tbsp extra-virgin olive oil, to finish
- Wholegrain bread, to serve
Method
13 steps- Rinse the lentils and pearl barley thoroughly under cold running water.
- Heat 2 tablespoons olive oil in a large heavy-based saucepan over medium heat.
- Add the chopped garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
- Add the cumin and ground coriander and stir for another 20–30 seconds.
- Add the rinsed lentils and barley, then pour in the water or vegetable stock.
- Bring the soup to a boil, skimming away any foam that rises to the surface.
- Reduce the heat to low, partially cover the pan and simmer for 35–40 minutes, stirring occasionally.
- Add the drained chickpeas and fava beans.
- Season with the salt and black pepper, then simmer uncovered for another 10 minutes.
- Check that the barley and lentils are tender. Add a little more hot water if the soup has become thicker than desired.
- Stir in most of the fresh herbs and taste, adjusting the seasoning if needed.
- Ladle the soup into bowls, drizzle with extra-virgin olive oil and scatter over the remaining herbs.
- Serve hot with wholegrain bread.
Recipe notes
Helpful tips
- Rinse the lentils and barley before cooking to remove dust and excess starch.
- Use canned chickpeas and fava beans for a practical recipe that does not require overnight soaking.
- Add the canned beans near the end because they are already cooked and only need heating through.
- Pearl barley naturally thickens the soup as it cooks, so add extra hot water if necessary.
- The flavour improves after resting, making this a useful soup to prepare ahead.
- This recipe is a modern reconstruction based on the foods named in the video, not a documented historical formula.
Equipment
- Large heavy-based saucepan with lid
- Fine-mesh sieve
- Wooden spoon
- Sharp knife
- Chopping board
- Measuring jug
- Measuring spoons
- Serving ladle
Storage
Cool the soup promptly and refrigerate it in an airtight container for up to 3 days. The barley will continue absorbing liquid, so add a little water when reheating. Reheat until piping hot throughout. Freeze cooled portions for up to 3 months and thaw them fully before reheating.
Substitutions
Fava beansCannellini beans or an additional can of chickpeas
The flavour will differ, but the soup will retain a similar hearty texture.
Pearl barleyBrown rice
Cooking time may vary, so check the packet instructions.
Brown or green lentilsPuy lentils
Puy lentils retain their shape particularly well during simmering.
Vegetable stockWater
Taste carefully and add additional salt and herbs when using water.
Fresh parsley or corianderA mixture of available soft fresh herbs
Choose herbs that suit the cumin and coriander seasoning.
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