Barley with broccoli and pulses
Preparation time: Less than 30 Minuti
Nutritional information: 505 kcal / per serving
Course: First course
Seasonal dish: Autumn, Winter
Enviromental Impact: Very low (0.146kg CO2 eq)
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.
Enviromental Impact
Very low
Details
Per serving:
0.146kg CO2 equivalent
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.