Italian Lentil and Barley Soup

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5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Italian Lentil and Barley Soup calories by ingredient

Introduction

This is an easy soup to throw in the crockpot. This is an easy soup to throw in the crockpot.

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)

Tips

I used the cider vinegar the first time I made this and personally don't care for it. It adds a definite tangyness to the soup. This is a good base that can be easily adapted to your tastes by adding different seasonings, meats, etc.

Directions

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.