Barley & Lentil Soup

6
Servings
25m
Prep Time
60m
Cook Time
1h 25m
Ready In


"Recipe source: Bon Appetit (February 2005)"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Gerry

I love barley in my soups, was surprised how well it combined with lentils. Unable to find the chard but having several cups of spinach on hand I scaled the recipe back using chicken broth and went with spinach which for me worked out just fine. Come summer look forward to making it with garden fresh chard. Liking spicy I took the liberty of chopping in some hot pepper as well.

review by:
(5 Mar 2019)

Luvcookn

A wonderful soup for Autumn! I did add a hot pepper, and chard from our garden. Love that it is a complete protein without the meat! Will be made again! Thanks for sharing another of your wonderful recipes Ellie! Made for Pick Me! Tag Game. *Update 11/14/19: Still one of our very favourite soups! Added beet greens from my garden and a splash of lemon juice to brighten the flavours. Delish!

review by:
(12 Oct 2017)