Menu Profile Search

Soaking the barley reduces cooking time.


80 g barley
100 g green lentils
2 tablespoons oil
80 g carrots
50 g parsley root
100 g celery
1 clove garlic
2 g dry edible bolete
2 tablespoons Vegeta
130 g leek
1 tablespoon Worcestershire sauce
1 tablespoon parsley

We used



Preparation For this recipe you only need imagination!

Simple 4 Persons 50 min

  • 1 Soak the barley over night or several hours before preparation.
  • 2 Put grated carrot onto the oil together with parsley and celery root, garlic and sauté shortly.
  • 3 Add drained barley, soaked and drained edible bolete and Vegeta. Pour with that much water to cover the pot contents and cook for 20 minutes.
  • 4 Add cooked and drained lentils, finely chopped leek and continue cooking for another 10 minutes.
  • 5 In the end add Worcestershire sauce, add salt and pepper as needed.


Sprinkle with freshly chopped parsley and serve.