Ingredients for Barley And Lentil Soup
- Olive Oil
- Onions
- Garlic Cloves
- Carrots
- Celery
- Red Bell Pepper
- Sun Dried Tomatoes Packed In Oil
- Dried Basil
- Dried Oregano
- Beef Broth
- Crushed Tomatoes
- Tomato Paste
- Pearl Barley
- Dried Lentils
- Salt and Pepper, to taste
- Fresh Parsley, for garnish
- Vegetable Broth
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How to Make Barley And Lentil Soup
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
- Add chopped onion and sauté for 5 minutes, until softened.
- Add minced garlic, chopped carrots, and celery; cook for another 3-5 minutes, until slightly tender.
- Stir in red bell pepper, thyme, oregano, salt, and pepper.
- Cook for 2-3 minutes, until fragrant.
- Add vegetable broth, crushed tomatoes, and tomato paste. Bring to a boil.
- Stir in barley and lentils.
- Reduce heat to low, cover, and simmer for approximately 1 1/2 hours, or until barley and lentils are tender and the soup has thickened. Stir occasionally.
- If the soup becomes too thick, add more broth to reach your desired consistency.
- Season with additional salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
19g
Fat
6g
Carbs
16g
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Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Main Dish Soups Stews Beans Fall Low Fat Winter Grains Stove Top Dietary One Dish Meal Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Inexpensive Lentils Healthy 2 Low In Something Pasta Rice And Grains Equipment 4 Hours Or Less
