Sandy's Lentil/Rice/Barley Soup

This soup is built like a meal. Lentils, rice, and pearl barley all simmer together until tender, then get enriched with canned corn and evaporated milk for a thick, creamy, stick-to-your-ribs bowl. The surprise is the generous dollop of cottage cheese served on top, which adds a cool, tangy contrast to the warm, starchy soup.

Three different grains and legumes in one pot means layered textures. The lentils break down slightly and thicken the broth. The rice softens into the background. The barley keeps a pleasant chew. Together they create a soup with real body that fills you up without any meat.

Evaporated milk instead of regular milk or cream is a smart choice. It adds richness without being as heavy as cream, and its slightly caramelized flavor from the canning process gives the soup a subtle sweetness that complements the corn and sweet basil.

Chef Tips

• Wash and sort the lentils, rice, and barley before cooking. Lentils especially can have small stones mixed in.
• Add the corn and milk after the grains are tender, not before. Dairy can slow the cooking of lentils and barley if added too early.
• This soup thickens considerably as it sits. Add water or more milk when reheating to thin it back to a soupy consistency.
• Serve with a generous spoonful of cottage cheese on top, not stirred in. The contrast of cold, tangy cheese against hot soup is the whole point.

Variations

• Swap evaporated milk for coconut milk to make this dairy-free (skip the cottage cheese topping or use a plant-based alternative).
• Add a diced potato with the grains for an even thicker, heartier soup.
• Stir in a teaspoon of smoked paprika for a deeper, smokier flavor that pairs well with the corn.