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.

2 comments:

  1. It is a rainy day here in Indiana, and I am going to make this delicious soup for dinner - we love barley!

    I have been reading your blog for about a year now...our daughter recently moved to Des Moines for a job, and she is very homesick! I send her posts from your blog about Iowa in hopes that she will see it is very similar to her Indiana home!

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  2. I hope she gets to feeling more at home here in Iowa. I think we really are like a lot of Indiana folks.
    All Midwesterners.

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