Italian Lentil and Barley Soup
- Number of Servings: 6
Ingredients
1 cup lentils 1/3 cup pearl barley 1 cup carrot, chopped 1 cup celery, chopped 1 cup onion, chopped 2 cloves garlic, minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1 bay leaf 3 1/2 cups broth 2 1/2 cups water 14 1/2 ounce can Italian-style tomatoes, undrained 1/4 cup fresh parsley, finely chopped (optional) 2 tablespoons cider vinegar (optional)
Sort through lentils to remove debris and shriveled beans, then rinse.
Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes.
Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).
Serving Size: Makes approx. 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELELYNN777.
Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes.
Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).
Serving Size: Makes approx. 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELELYNN777.
Nutritional Info Amount Per Serving
- Calories: 121.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 480.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.3 g
- Protein: 6.4 g
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