Barley Lentil Soup

This hearty legume soup with fresh vegetables is a comforting and delicious cool weather meal.

Recipe

Barley Lentil Soup

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This hearty legume soup with fresh vegetables is a comforting and delicious cool weather meal.

AuthorAuthor: Mary Ann

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Dish

Cuisine American

Servings 8 servings

Calories 290

Ingredients

  

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• 8 sun-dried tomatoes, rehydrated, drained, and chopped
• 3 tablespoon olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 3 carrots, sliced
• 4 celery stalks, sliced
• 1 red bell pepper, chopped
• 2 teaspoon dried basil
• 1 teaspoon oregano, dried and crumbled
• 70 oz. vegetable broth, plus more for thinning as desired
• 28 oz. can whole tomatoes
• 2 tablespoon tomato paste
• 1 cup pearl barley
• 1 cup dried lentils
• salt and pepper to taste

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Instructions

• Heat oil in a large Dutch oven over medium high heat. Add onions and sauté until translucent.
• Add next 7 ingredients and cook until bell pepper just softens (about 6 minutes).
• Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils.
• Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 ½ hours.
• Thin soup to desired consistency with additional broth, and season with salt and pepper before serving.

Nutrition per serving

Serving: 1 BowlCalories: 290 calCarbohydrates: 46 gProtein: 14 gFat: 7 gSodium: 1125 mgFiber: 14 gSugar: 7 g

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