Slow Cooker Bistro Lentil Barley Soup Recipes

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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



Lentil and Barley Soup image

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

1 tablespoon extra-virgin olive oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrot
2 large cloves garlic, minced
1 tablespoon curry powder
6 cups vegetable or chicken stock
1 cup dry lentils
1/3 cup medium barley
Juice of 1 lemon
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h25m

Yield 10

Number Of Ingredients 16



Slow-Cooker Vegetable Soup with Barley image

Steps:

  • In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  • Cover; cook on Low setting 6 to 8 hours.
  • About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g

1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups frozen corn (from 1-lb bag)
1 1/2 cups frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

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