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.