BARLEY LENTIL SOUP
Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.
Provided by justcallmetoni
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
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.
LENTIL BARLEY SOUP
Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 949mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.
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.
LENTIL AND BARLEY SOUP
Provided by Florence Fabricant
Categories lunch, project, soups and stews, main course
Time 2h
Yield 4 generous servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
- Add the stock, bring to a simmer, then stir in the lentils and barley.
- Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
- Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 9 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1120 milligrams, Sugar 9 grams
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
RED LENTIL AND BARLEY SOUP
Lentils have played a dominant role in Middle Eastern cooking since ancient times. This is a thick an hearty soup almost a stew.
Provided by morgainegeiser
Categories Southwest Asia (middle East)
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat.
- Add onion, carrots, celery, and garlic.
- Cook, stirring frequently, 5 minutes.
- Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
- Remove and discard bay leaves before serving.
LENTIL-BARLEY HAM SOUP
"This hearty veggie-and-herb soup is light and easy to prepare, yet still has all the delicious flavor of my grandmother's original recipe," writes Priscilla Gilbert of Indian Harbour Beach, Florida.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1172mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges
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