Family Favorites...Barley and 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.
2 servings
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.

4 comments:

  1. Oh, this sounds so good!!! Will have to try it! Doesn't sound like it makes too much, which is good since I'm the only one who will eat it! ;-) Thanks!

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    Replies
    1. As my husband says, it's full of lots of things we like!

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  2. I made this last night, my first time cooking with barley. We loved it :)

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