lentil barley soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 187.4
  • Total Fat: 4.9 g
  • Cholesterol: 1.0 mg
  • Sodium: 1,040.3 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 8.4 g
  • Protein: 7.8 g

View full nutritional breakdown of lentil barley soup calories by ingredient


Introduction

First recipe my mom taught me when I became a vegetarian as a kid. Of course, I used veggie broth then, now I usually use chicken. This is a very forgiving recipe, spice to taste and add whatever veggies you want! First recipe my mom taught me when I became a vegetarian as a kid. Of course, I used veggie broth then, now I usually use chicken. This is a very forgiving recipe, spice to taste and add whatever veggies you want!
Number of Servings: 10

Ingredients

    1 cup raw lentils
    3/4 cup raw barley
    3-4 stalks celery
    2 large carrots
    3-4 medium tomatoes
    small can tomato paste
    2-3 cups chicken broth or 2-3 bouillion cubes (or veggie broth to make recipe vegetarian)
    8 cups water
    2 bay leaves
    1/2 cup red wine
    3 tbsp olive oil
    2 tsp oregano
    2 tsp rosemary
    2 tsp thyme
    2 tsp basil
    salt and pepper to taste

Directions

Sautee onions, garlic, chopped carrots and celery in olive oil--add a bit of salt to the veggies. Cook until onions are translucent (5-10 minutes). Add most of water and chicken broth (add more water later as needed), approximately one cup raw lentils and 3/4 cups raw barley, diced tomatoes, tomato paste and bay leaves. Let simmer at medium head until barley is cooked through. Add wine and spices to taste. Let the soup cook for another 10 minutes or so before serving. Makes about 10 1.5 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GOBRILLA.