It doesn’t get more down-to-earth than puls. This old Roman barley and fava bean porridge fed soldiers, laborers, and even gladiators—and honestly, once you’ve had a bowl, you kinda see why.
It’s filling, warm, and made from the sort of ingredients that don’t cost much, but always deliver.
I started making it out of curiosity—wanted to try something ancient, see how it held up. Turns out, it’s become one of my favorite meals to batch cook during the week.
It’s not flashy, but it’s real food that tastes good and makes you feel like you actually ate something.
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Not Fancy, Just Good
At its core, puls is just barley, fava beans, olive oil, a bit of garlic, and onion. That’s it. But when you let it simmer low and slow, the flavor deepens into this kind of rich, earthy bowl that hits all the right notes.
It’s got that cozy, stick-to-your-ribs feeling, without being heavy.
I’ve served it for dinner more times than I can count, and it always satisfies. Add some roasted veggies on the side, maybe a fried egg or a crumble of feta on top if you’ve got it, and you’re set.
It’s honestly great when you want something warm and simple but still feels complete.
Why It’s Perfect for Meal Prep
I like meals that make sense during the week. Stuff I can scoop out, reheat, and not feel bored by. Puls is that. It holds up in the fridge for days, gets creamier as it sits, and you can dress it up however you want.
Here’s what I usually do:
- Make a big pot on Sunday
- Portion it out in jars or containers
- Add toppings depending on what’s in the fridge—roasted peppers, olives, leftover greens, a drizzle of olive oil with lemon
Sometimes I even eat it cold, kinda like a thick grain salad. Works either way.
Easy to Tweak for Any Diet
Another reason I like this recipe? It plays nice with whatever diet you’re working with. It’s already vegetarian, but if you need to adjust more, here’s what I’ve done:
- Vegan: skip anything fishy, maybe add soy sauce or crushed seaweed for extra umami
- Gluten-free: swap the barley for millet, quinoa, or even rice
- Low-sodium: use a no-salt broth and skip the salt-heavy stuff
- Need more protein? Add lentils, or top it with tofu, an egg, or even shredded chicken if you’re not keeping it plant-based
It’s a very forgiving dish. You can bend it in a lot of directions without breaking it.
Great for Groups or Feeding a Family
It’s humble, sure—but it feeds people really well. Puls fills a bowl and fills you up without making you feel like you overdid it.
I’ve made it for family-style dinners with some herby veggies and warm bread, and nobody’s left hungry or disappointed.
You can lay it out with:
- Roasted carrots, zucchini, or whatever’s in season
- Pita or flatbread
- Something fresh, like a tomato cucumber salad or olives on the side
- Maybe a yogurt sauce or tahini drizzle if you’re feeling fancy
It hits that sweet spot between comfort food and healthy meal—kids will eat it, adults love it, and it doesn’t cost much to make a big batch.
Ancient Meal, Modern Vibes
One of the coolest things about puls? It’s food with a past. The kind of thing that’s been feeding people for centuries.
Not some elite dish from a royal banquet—just the everyday fuel of folks who needed energy and didn’t have time for frills.
And weirdly enough, it still fits today. It’s plant-based. It’s affordable. It’s unprocessed. And it’s proof that simple food done right can still be something you look forward to eating.
It doesn’t try to be exciting. It just is.
If you’ve never made puls before, give it a go. You might be surprised how something this old ends up feeling exactly right in your kitchen.
Authentic Puls Recipe
Equipment
- Medium pot (at least 4–5 quarts)
Ingredients
- 1 cup dried fava beans
- 1 cup hulled barley
- 3 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 1 quart water
- 3 cloves garlic pressed
- 2 tablespoons red wine vinegar
- 2 teaspoons garum or Asian fish sauce, or vegetarian substitute
Instructions
- In separate bowls, soak the fava beans and barley in cool water for 12 hours. Drain the barley, then drain and peel the fava beans, discarding the skins.
- Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Pour in the quart of water and bring to a boil. Stir in the barley, cover, and cook for 30 minutes.
- Add the peeled fava beans, garlic, vinegar, and garum (or substitute). Stir until well combined. Lower the heat and simmer uncovered for about 30 minutes, or until it thickens into a porridge-like consistency.
Notes
- Garum was a Roman fermented fish sauce. For a similar umami boost, use Thai fish sauce or tamari for a vegetarian twist.
- This dish pairs well with rustic bread or olives.
- Optional add-ins include herbs like thyme or rosemary, depending on personal taste or historic adaptations.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.