Barley & Lentil Soup

This is another of our favorite fall and winter soups.  I like to use red or orange lentils, but brown ones are good too.    We like lentils because they don’t have to be presoaked, and cook fairly quickly.  The carrots add a lot to the flavor of this soup, and a little fresh spinach or parsley adds some pretty color.  If you don’t want to use barley, (although you’re missing something), try rice.   If you wish, you can add a little leftover browned ham or sausage.        

                           Barley & Lentil Soup

  4           cups  Chicken or Vegetable Broth

  1           teaspoon  Minced Garlic

     ½       teaspoon  Oregano -- crushed

  1 ½       cups  Carrots -- sliced

     ½       cup  Onion -- chopped

     ¼       cup  Dried Lentils

     ¼       cup  Quick Barley -- uncooked

    ¼       cup Fresh Spinach, shredded (optional)                      

Stir the broth, garlic, oregano, carrots, onion, lentils in a pot.  Cook , covered, 35 minutes (20 minutes for orange lentils).  Add quick barley, cover and cook or until the beans and barley are tender, about 10-15 more minutes.  Sprinkle in spinach and let wilt.

Per Serving: 152 Calories; 2g Fat (11.0% calories from fat); 10g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 785mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat.