Winter Warmth Lentil, Barley and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tsp coconut oil 1 yellow onion, diced 3 carrots, halved and sliced 1 1/2 tsp. minced garlic, (about 3 cloves) 1 tsp. ground cumin 2/3 cup uncooked pearl or quick-cooking barley 8 cups reduced-sodium vegetable broth 15 oz. diced tomatoes, with their liquid, plus 1 can water 1/2 cup dried lentils 1/2 tsp. salt 5 - 6 oz. spinach (about 4 cups)
In a Dutch oven or large stockpot, heat the oil over medium-high heat and when it is hot, add the onions and carrots. Sauté it until the onions just begin to brown, about 10 minutes.
Add the garlic, cumin and barley and sauté them for 1 minute until the garlic is fragrant. Add the broth, tomatoes, water and lentils, cover and bring it to a boil. Reduce the heat, partially cover the pot, and simmer it for 25 minutes, stirring occasionally, until the lentils are tender.
Stir in the salt and the spinach, cover and simmer it for 5 – 8 more minutes until the spinach is wilted. Serve it immediately.
Serving Size: Serves 6, approx 1.75 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user DANIELLEBREEN.
Add the garlic, cumin and barley and sauté them for 1 minute until the garlic is fragrant. Add the broth, tomatoes, water and lentils, cover and bring it to a boil. Reduce the heat, partially cover the pot, and simmer it for 25 minutes, stirring occasionally, until the lentils are tender.
Stir in the salt and the spinach, cover and simmer it for 5 – 8 more minutes until the spinach is wilted. Serve it immediately.
Serving Size: Serves 6, approx 1.75 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user DANIELLEBREEN.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,534.4 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 7.1 g
- Protein: 5.9 g