Barley Lentil Soup
Notes
Cooking for a Crowd
Recipe Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
- Use any fresh, frozen, or canned vegetables you have on hand.
- No basil/oregano/thyme? Try chopped cilantro.
Ingredients
1 Tablespoon oil
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 cup sliced onion
1 cup sliced carrots
1 cup sliced celery
1 can (15 ounces) stewed, diced tomatoes
3 cups chicken or vegetable broth (see notes)
3 cups water
1 cup dry lentils
⅔ cup barley
½ teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
Directions
- Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
- Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
- Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
- Serve hot in a soup bowl.
- Refrigerate leftovers within 2 hours.
Notes
-
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
- Use any fresh, frozen, or canned vegetables you have on hand.
- No basil/oregano/thyme? Try chopped cilantro.
Comment
I made this barley lentil soup and added some quinoa and more veggies corn, potatoes, peas, green beans and zucchini. Delisioso!!!
I made this soup for a tasting at a farmer's market and it got rave reviews. I also made it at home, and my adult son, who is a DIE HARD carnivore, loved it. It's great when I can sneak in a vegetarian meal that is so tasty and filling.
I made this as directed, omitting salt. Fantastic. A keeper.