Barley Lentil Soup
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June 28, 2020
Persons
8
Serving Size
1 serving
Notes
Recipe provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 2 to 3 cloves garlic, finely chopped
- 1 cup chopped onion
- 2 medium carrots, peeled and chopped
- 1 stalk celery, chopped
- 7 cups salt-reduced, fat-free chicken broth, divided
- 1-1/2 cups small fresh button mushrooms, sliced
- 1 cup lentils, rinsed
- 1/2 cup pearl barley
- 1 tablespoon tomato paste
- 1-1/2 teaspoons dried leaf thyme, crushed
- 1 teaspoon curry powder
- 1 bay leaf
- 1 tablespoon finely chopped Italian parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Spray 4-quart saucepan with non-stick cooking spray. Add onion and garlic; sauté 4 minutes, stirring occasionally.
- Add carrots and celery; sauté 3 minutes longer, stirring occasionally.
- Mix in 6 cups broth, mushrooms, lentils, barley, tomato paste, thyme, curry powder and bay leaf. Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy.
- Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf and serve.
Nutrition Facts
Barley Lentil Soup
Serves: 8 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 186 | |
| % Daily Value* | ||
| Total Fat 4g | 6.2% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 4mg | 1.3% | |
| Sodium 1092mg | 45.5% | |
| Total Carbohydrate 31g | 10.3% | |
| Dietary Fiber 10g | 40% | |
| Sugars | ||
| Protein 10g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Oleson's Foods Recipes