Lentil Barley Soup
Recipe: #31173
December 22, 2018
Categories: Barley, Middle Eastern, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, more
"Warm soup. I didn't add the red pepper or tomato for this version it was very mild and great tasting if your stomach might be a little upset I used red lentils."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (245.3 g)
- Calories 194.7
- Total Fat - 7.3 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 319.6 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 9.8 g
- Sugars - 3.1 g
- Protein - 7.8 g
- Calcium - 37.1 mg
- Iron - 2.3 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in stock pot.
Step 2
Add onions and celery and cook until tender.
Step 3
Add spices and herbs, then tomatoes and water.
Step 4
Add lentils and barley and bring to a boil.
Step 5
Cover tightly and cook on low boil for 25 minutes stirring so it doesn't burn.
Step 6
Add carrots last 5 minutes.
Tips
No special items needed.
0 Reviews
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