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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 237.5 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.7 g

View full nutritional breakdown of Barley and Lentil Soup with Swiss Chard calories by ingredient
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Barley and Lentil Soup with Swiss Chard

Submitted by: CHEFGLORIA1030

Introduction

This is a wonderfully healthy soup! It is a good healthy hearty soup that holds up well for the next day. A nice blend of rich flavors and yet so simple to make.

Suggestions for changes and additions from are: Double the tomatoes. It is also good with a spicy sausage, like turkey Andouille. Add more garlic and celery. Instead of Swiss chard, use collard greens. Add chipotle chili powder and/or a bit of liquid smoke and some cayenne to taste. It's wonderfully deep in flavor. Plus, a touch of sea salt when serving really brings out the flavors. Add a spicy Mexican tomato sauce call Chili el Pato from the Mexican food section of the grocery store for a little zing. Try sautéing the onions in some red pepper flakes for a little more depth of flavor.
This is a wonderfully healthy soup! It is a good healthy hearty soup that holds up well for the next day. A nice blend of rich flavors and yet so simple to make.

Suggestions for changes and additions from are: Double the tomatoes. It is also good with a spicy sausage, like turkey Andouille. Add more garlic and celery. Instead of Swiss chard, use collard greens. Add chipotle chili powder and/or a bit of liquid smoke and some cayenne to taste. It's wonderfully deep in flavor. Plus, a touch of sea salt when serving really brings out the flavors. Add a spicy Mexican tomato sauce call Chili el Pato from the Mexican food section of the grocery store for a little zing. Try sautéing the onions in some red pepper flakes for a little more depth of flavor.

Number of Servings: 10

Ingredients

    1 Tbsp olive oil
    1 1/2 cups chopped onions
    1 1/2 cups chopped peeled carrots
    3 large garlic cloves, minced
    2 1/2 tsp ground cumin
    10 cups (or more) low-salt chicken OR vegetable broth
    2/3 cup pearl barley
    1 14 1/2 oz can diced tomatoes in juice
    2/3 cup dried lentils

    4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
    2 Tbsp chopped fresh dill


Directions

Heat the oil in heavy large non-reactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes.

Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Servings: Makes 10 first-course OR 6 main-course servings


Number of Servings: 10

Recipe submitted by SparkPeople user CHEFGLORIA1030.






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  • 2 of 2 people found this review helpful
    This was wonderful. My thirteen year old daughter absolutely loved it, and since she's a picky eater, that's means it was a hit with my family. I will definitely make this again. - 11/3/08

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  • Incredible!
    2 of 3 people found this review helpful
    Be aware that the nutritional information that SparkPeople gives for barley and lentils is for their cooked (and thus expanded) form, not the raw (more nutrient dense) forms. Thus the nutrient information here is somewhat incorrect. Multiply raw ingredients quantity by 2.5 for cooked. REALLY YUM! - 10/17/08

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  • Incredible!
    1 of 1 people found this review helpful
    YUM!!!!! This was delicious and easy to make, makes a lot too. Looked forward to eating lunch all week. I think it's my new favorite food, seasoned just right! I think I'm addicted to it. It is so filling and satisfying. :) - 10/9/11

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastic! My husband has requested this be put into the main rotation! So delicious! - 9/14/11

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  • I made this today for lunch and added chipoltle sausage and shredded a little cheese on top for dinner , served with toasted rye bread. Oh so yummy! - 11/21/13

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  • I didn't have much Kale so used spinach and collards. I also added about 2 cups of my dried kale chips that have peach hot sauce lemon and coarse ground cashews with nutritional yeast to bind.I also added more tomatoes and farrow.
    - 1/21/13

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  • Delicious. I am overflowing with Swiss Chard so this is perfect. - 7/5/10

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  • My favorite make and take for work lunches...yummy! - 10/29/09

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