LENTIL BARLEY SOUP RECIPES
BEEF BARLEY LENTIL SOUP RECIPE: HOW TO MAKE IT
I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. —Judy Metzentine, The Dalles, Oregon
Provided by Taste of Home
Categories Lunch
Total Time 08 hours 20 minutes
Prep Time 20 minutes
Cook Time 08 hours 00 minutes
Yield 10 servings (about 3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.
Nutrition Facts : Calories 232 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 603mg sodium, CarbohydrateContent 33g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 lean meat
LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Total Time 2 hours 5 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Nutrition Facts : Calories 462 calorie, FatContent 13 grams, SaturatedFatContent 2.5 grams, CholesterolContent 11 milligrams, SodiumContent 1400 milligrams, CarbohydrateContent 64 grams, FiberContent 13 grams, ProteinContent 25 grams, SugarContent 14 grams
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My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian soup was the clear winner. —Lorraine Caland, Shuniah, Ontario
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Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
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