AWESOME LENTIL-BARLEY SALAD
Best ever (and yummiest) hot-weather salad if you ask me. Has grains, has protein, has plenty of taste--what more could you ask for?
Provided by food girl II
Categories Grains
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, wash and rinse the barley and lentils. Fill pot with a lot of water, and bring to a boil. Once boiling, reduce the heat and boil until cooked - 45 minutes to an hour.
- Drain and rinse with cool water.
- Transfer to a salad bowl and toss with the onions/chives.
- Combine all the dressing ingredients, then add to the lentil-barley-onion mixture, stirring until well combined.
Nutrition Facts : Calories 148.8, Fat 3.8, SaturatedFat 0.5, Sodium 148.9, Carbohydrate 23.6, Fiber 7.6, Sugar 0.7, Protein 5.9
MUSHROOM LENTIL BARLEY STEW
This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
Provided by diggergirl
Categories Soups, Stews and Chili Recipes Stews
Time 12h15m
Yield 8
Number Of Ingredients 12
Steps:
- In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
- Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g
BARLEY, LENTIL AND MUSHROOM SOUP
This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.
Provided by Diana Hagewood Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
- Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 33 g, Fat 8.9 g, Fiber 10.3 g, Protein 14 g, SaturatedFat 1.5 g, Sodium 106.7 mg, Sugar 3.7 g
BARLEY AND LENTIL SOUP
Provided by Cynthia Paige Ward
Categories Soup/Stew Bean Tomato Vegetable Low Cal High Fiber Lunch Barley Lentil Winter Healthy Bon Appétit North Carolina Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
- Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
- Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
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