Barley and Bean Soup

A perfect combination of bean and barley for a soup

Ingredients

• 1 Piece of Onion, Chopped
• 1 Tablespoon of Olive Oil
• 1 Clove of Garlic, Finely Chopped
• 1 Teaspoon of Ground Turmeric
• 90 Grams of Green Lentils, Rinsed and Drained
• 90 Grams of Barley, Rinsed and Drained
• 20 Grams of Chicken Stock
• Salt to Taste
• 350 ml of Water
• 150 Grams of Baby Spinach, Chopped
• 90 Grams of Cilantro, Chopped
• 90 Grams of Fresh Parsley, Chopped
• 300 Grams of Chickpeas, Rinsed and Drained
• 300 Grams of Kidney Beans, Rinsed and Drained
• Pepper to Taste

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HN10

Steps

1. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
2. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 10 minutes then heating level 3 then press [COOK].
3. Add olive oil into the cooker. Add onion and stir until the onion is translucent. Add garlic and turmeric, stir constantly. Add lentils and barley, coat with the onion mixture. Season with salt and pepper.
4. Add chicken stock and 350ml of water. Once the cooking time finished, close and lock the lid by turning the handle to the lock position.
5. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 20 minutes then temperature 120 degrees then press [COOK].
6. Once the cooking time finished, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
7. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 10 minutes then heating level 3 then press [COOK].
8. Add spinach, herbs, chickpeas and kidney beans. Stir everything all together