Italian Lentil And Barley Soup Recipes

Steps:

• In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Steps:

• Sort through lentils to remove debris and shriveled beans, then rinse.
• Add lentils to crock pot, along with barley, carrots, 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 and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
• Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.
• When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.

Steps:

• Place all ingredients except salt into a large pot and bring to a simmer.
• Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
• Add salt to taste and spinach, if desired.
• Cook briefly until spinach is wilted but still bright green.
• This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
• To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
• Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
• Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
• Cook briefly until spinach is wilted but still bright green.

Steps:

• In a large saucepan, add oil and heat over medium-high heat.
• Add onions and garlic; saute onions for 10 minutes or until clear.
• Add next 6 ingredients.
• Cook until red bell pepper is just softened, stirring occasionally.
• Add 5 cans of broth, tomatoes, and tomato paste.
• Bring to a boil.
• Stir in barley and lentils.
• Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
• Add more broth to reach desired consistency.
• Add salt and pepper to taste.
• Ladle into soup bowls and sprinkle with parsley.

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.