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Homemade Sweet and Spicy English Cucumber Pickles
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Yield: Makes 8 servings. Serving size: 1-1/2 cups.
Recipes
Barley Lentil Soup With Turnips
| Nutrition Information | |
| Calories: | 180 |
| Total Fat: | 4g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 200mg |
| Carbohydrates: | 25g |
| Dietary Fiber: | 10g |
| Sugars: | 5.2g |
| Protein: | 11g |
| Vitamin A: | 2445iu (48%) |
| Vitamin C: | 28mg (46%) |
| Calcium: | 73mg (7%) |
| Iron: | 2.7mg (15%) |
2 Tbsp vegetable oil
1 medium onion diced
1 green pepper diced
1 cup celery diced
2 cloves garlic minced
6-7 cups water and/or broth
2 cups turnips diced
1 cup dry lentils
½ cup pearl barley
2 carrots peeled and diced
1 Tbsp dried oregano
2 tsp dried thyme
1½ dried sage Black pepper to taste
2 cups canned crushed tomatoes
Heat the oil in a large saucepan and add the onion, green pepper, celery and garlic. Saute for 7 minutes. Add the water, turnips, lentils, barley, carrots, and seasonings and cook for 20 minutes over medium-low heat, stirring occasionally. Stir in the crushed tomatoes and cook for 20 to 30 minutes more until the barley and lentils are tender. Serve hot.
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