Barley and Red Lentil Soup with Crispy Speck

Category: First Course | Servings: 4 | Prep Time: 45 minutes

 

Ingredients:

  • 100 g (3.5 oz) pearl barley 
     
  • 100 g (3.5 oz) red split lentils 
     
  • 1 carrot, 1 celery stalk, 1 onion (finely chopped) 
     
  • 80 g (2.8 oz) speck, diced 
     
  • 1 sprig of fresh rosemary 
     
  • Vegetable broth, as needed 
     
  • Extra virgin olive oil 
     
  • Salt and black pepper to tast 

 

Preparation:

  1. Make the soffritto 
    In a large pot, heat some olive oil and sauté finely chopped onion, celery, and carrot until soft and fragrant. 

  2. Add the grains and legumes 
    Add the pearl barley and toast for a couple of minutes. Stir in the red lentils, rosemary, and enough vegetable broth to cover. Simmer gently. 

  3. Simmer until tender 
    Cook for about 30 minutes, stirring occasionally, until the barley is tender and the lentils are creamy. Adjust with more broth if needed. 

  4. Prepare the crispy speck 
    In a non-stick skillet, cook the diced speck over medium heat until crisp and golden. Drain on paper towels. 

  5. Serve and finish 
    Ladle the hot soup into bowls. Top each with crispy speck and a drizzle of raw olive oil. Add cracked black pepper to taste. 

 

Why it pairs well:the legumes reflect one of the beer’s recommended pairings. The crispy, smoky speck contrasts beautifully with the beer’s fresh bitterness, while the soft texture of the barley is lifted by the beer’s lively carbonation.