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.
ITALIAN LENTIL AND BARLEY SOUP
This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread.
Provided by Shaye
Categories One Dish Meal
Time 13h15m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 62, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 269.8, Carbohydrate 12.7, Fiber 3.2, Sugar 2.9, Protein 2.9
LENTIL BARLEY SOUP
This recipe was given to me by my cousin as part of a bridal shower gift. You can easily choose to make this vegetarian or vegan by your choice of stock, using a butter substitute, and not adding the cheese at serving time.
Provided by Deb in Seattle
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large (4 quart) pan or dutch oven melt butter (or margarine).
- add onion, celery, and garlic.
- cook until tender.
- add all remaining ingredients except cheese.
- bring to a boil.
- reduce to simmer for 45 minutes.
- serve and top with cheese.
- For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine. For Lacto Vegetarians you don't need to change the dairy or cheese.
Nutrition Facts : Calories 262.7, Fat 5.5, SaturatedFat 2.6, Cholesterol 10.9, Sodium 634, Carbohydrate 43.4, Fiber 13.9, Sugar 6.1, Protein 12.3
LENTIL, BARLEY AND SWEET POTATO SOUP
Even avowed meat eaters will tuck into a vegetarian soup that's this thick and hearty. Tip: If you're serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.
Provided by FrVanilla
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
LENTIL SOUP WITH BEEF AND BARLEY
This soup is thick and flavorful and can be a lifesaver on those days before payday! It can be extended with more liquid; more veggies can be added or the beef can be replaced with sausage meat, ground veal or ground pork. It freezes and reheats well. Serve with good brown bread or biscuits. I have even tossed in a can of beans in tomato sauce. Good stuff!
Provided by Gwen35
Categories Vegetable
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large non-stick pot, brown beef lightly and drain off fat.
- Add lentils, barley, water or stock and beef broth.
- Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
- Add remaining ingredients and simmer about 1 to 1-1/2 hours
- Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 126, Fat 3.9, SaturatedFat 1.5, Cholesterol 22.1, Sodium 147.9, Carbohydrate 12.9, Fiber 3.9, Sugar 3.6, Protein 10.5
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 BARLEY STEW
You can have your comfort food and nutrition, too, when you stir up Sandy Starks' scrumptious stew. "We love this dish!" she writes from Amherst, New York. "Filled with wholesome barley, it's hearty and satisfying and tastes even better the next day.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Add the V8 juice, tomatoes, water, lentils, barley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add carrot; cook 10 minutes longer or until barley and lentils are tender. If desired, stir in additional water for a thinner stew. Sprinkle with cheese.
Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 631mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
LENTIL SOUP WITH BEEF AND BARLEY
Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!
Provided by Atomic Girl Cooks
Categories Lentil
Time 22m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pot, brown beef lightly.
- Drain off fat.
- Add lentils, barley, water or stock, and beef broth.
- Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
- Add remaining ingredients and simmer about 1 1/2 hours.
- Add extra liquid to give thickness desired.
- Salt and pepper to taste.
- Serve sprinkled with chopped parsley, if desired.
Nutrition Facts : Calories 128.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.5, Sodium 299.6, Carbohydrate 17.6, Fiber 6.4, Sugar 3.1, Protein 9.6
SOUTHWEST BARLEY & LENTIL SOUP
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.
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
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