Barley & Lentil Soup
Recipe: #22821
February 08, 2016
Categories: Barley, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Canned Tomatoes, more
"Recipe source: Bon Appetit (February 2005)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (588.1 g)
- Calories 229.7
- Total Fat - 3.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 1629.3 mg
- Total Carbohydrate - 40.9 g
- Dietary Fiber - 10.1 g
- Sugars - 6.9 g
- Protein - 10 g
- Calcium - 113.6 mg
- Iron - 4.2 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large pot over medium high heat heat the oil; stir in onions and carrots and saute until onions are golden brown (10 minutes). Stir in garlic and cook stirring another minute. Stir in cumin; stir for about another 30 seconds.
Step 2
Stir the broth and barley and bring to a boil. Reduce heat; partially cover and simmer 25 minutes.
Step 3
Stir in tomatoes and lentils; cover and simmer until barley and lentils are tender (30 minutes).
Step 4
Stir in chard; cover and simmer until the chard is tender (5 minutes).
Step 5
Stir in dill.
Step 6
Season with salt and pepper.
Step 7
If needed you can thin soup with more broth.
Tips
No special items needed.
2 Reviews
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