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Yield: Yield 8 servings. 1-1/4 cups per serving.
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Barley Lentil Soup
A hearty vegetarian soup
| Nutrition Information | |
| Calories: | 191 |
| Total Fat: | 1.4g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 9mg |
| Sodium: | 143mg |
| Carbohydrates: | 33g |
| Dietary Fiber: | 12g |
| Sugars: | 5g |
| Protein: | 12g |
| Vitamin A: | 2112.1iu (42%) |
| Vitamin C: | 6.9mg (11%) |
| Calcium: | 56mg (5%) |
| Iron: | 3.4mg (18%) |
Ingredients
Soup is a wonderful way to enjoy barley, a high-fiber grain. This soup is delicious for lunch or dinner.
- 1 cup sliced onion
- 1 tsp garlic, minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 can (14.5 oz) diced tomatoes
- 3 cups low sodium vegetable broth
- 3 cups water
- 1 cup lentils
- ⅔ cup barley
- ½ tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- Black pepper to taste
Instructions
- Spray a large pot generously with nonstick spray and heat over medium-high heat
- Add onion and garlic and sauté until golden, about 5 minutes
- Add remaining ingredients and bring to a boil over medium-high heat
- Reduce heat and simmer. until barley and lentils are tender, about 1 hour
- Spoon into soup bowls
Recipe edited by Terry Grieco Kenny for DietsInReview.com
Total Preparation & Cooking Time: 100 min. (10 Prep, 90 Cook)
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(Page 1 of 1, 1 total comments)Brita
+I am on lifetime since 2008 and it has been more then six years now since I have kept my weight off and I am proud of my self and happy al over my 38th birthday is coming up on november 13th and I will have kept off my weight ever since I started 2004.
posted Oct 15th, 2010 2:14 am