Mushroom, Lentil and Barley Soup
- Number of Servings: 6
Ingredients
1 tbs olive oil1 onion1 clove garlic1/4 tsp red chili flakes1/4 tsp curry powder1/8 tsp dried thyme1 1/2 cups mushroom (any variety)1 large carrot1 large potato1 celery stalk3/4 cup dried lentils1/2 cup pearl barley6 cups stock (beef, chicken or veg)1 bay leafsea salt and fresh pepper if desired
Chop all veggies rustic
Heat oil, saute onion, garlic, add chili flakes, thyme and curry powder, stir to coat
Turn heat to Med-High add carrots, potatoes, celery, mushrooms, saute 2-3 minutes
Stir in the barley and lentils, let them get toasted with vegetables, 2-3 minutes
Add stock and bay leaf
Bring to a boil, reduce heat, cover and let simmer 20-30 minutes until everything is tender
Season with Sea salt and fresh pepper if desired
Serving Size: Makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SMALLSWEETIE.
Heat oil, saute onion, garlic, add chili flakes, thyme and curry powder, stir to coat
Turn heat to Med-High add carrots, potatoes, celery, mushrooms, saute 2-3 minutes
Stir in the barley and lentils, let them get toasted with vegetables, 2-3 minutes
Add stock and bay leaf
Bring to a boil, reduce heat, cover and let simmer 20-30 minutes until everything is tender
Season with Sea salt and fresh pepper if desired
Serving Size: Makes 6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SMALLSWEETIE.
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 803.9 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 7.1 g
- Protein: 9.1 g
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