SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
BARLEY LENTIL SOUP
Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.
Provided by justcallmetoni
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
- Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
- Stir in chopped parsley before serving.
- To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.
BARLEY, LENTIL, AND SUN-DRIED TOMATO SOUP
At the start of fall I start making this hearty soup, Been making it for as long as I can remember, at first it was hard getting the kids to eat it because it had these little round somethings in it that they thought they didn't like, but when they did try it they loved it and always ate more then one bowl. I like to add sliced...
Provided by Jean Romero
Categories Other Soups
Time 1h50m
Number Of Ingredients 19
Steps:
- 1. In a large kettle or stock pot, add oil and over medium heat saute' red pepper, onion, celery, carrots, and garlic, (mushroom optional) until tender
- 2. Add salt and pepper and cook for 1 minute longer. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. (If using whole grain barley, cook for 2 hours or until barley is tender.) Check and stir occasionally. May be thinned with broth or water. Ladle into soup bowles
- 3. Serve with a good crusty bread, we use sour dough with garlic butter
HOMEMADE LENTIL BARLEY STEW
"Green chilies and fresh ginger add zip to this thick meatless stew. It can be served as is or with a tablespoon of sour cream on top," suggests Erin Monroe from Oviedo, Florida.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally., Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.
Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 15g fiber), Protein 11g protein.
TOMATO LENTIL BARLEY SOUP
Make and share this Tomato Lentil Barley Soup recipe from Food.com.
Provided by TishT
Categories Lentil
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the lentils and barley in a large soup pote with the water and bring to a simmer.
- Add all the remaining ingredients except the salt and pepper, then return to simmer gently, covered until everything is tender about 45-55 minutes.
- Stir occasionally and add more water if the soup becomes too thick.
- Season to taste with salt and pepper.
- If time allows, let the soup stand for an hour or so before serving, then heat through as needed.
Nutrition Facts : Calories 311.6, Fat 3.3, SaturatedFat 0.5, Sodium 332.4, Carbohydrate 57, Fiber 19, Sugar 8.9, Protein 14.2
HIGH-PROTEIN BARLEY VEGETABLE SOUP WITH LENTILS
Steps:
- Gather the ingredients.
- Spray a 4-quart saucepan with nonstick cooking spray .
- Add the garlic and onion, and sauté for 4 minutes, stirring occasionally.
- Add the carrots and celery; sauté for 3 minutes longer, stirring occasionally.
- Mix in 6 cups of the vegetable broth, and also the 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 the remaining broth, Italian parsley, lemon juice, Worcestershire sauce, salt, and pepper.
- Remove the bay leaf and serve. Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 888 mg, Sugar 5 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
BARLEY AND LENTIL SOUP
Provided by Cynthia Paige Ward
Categories Soup/Stew Bean Tomato Vegetable Low Cal High Fiber Lunch Barley Lentil Winter Healthy Bon Appétit North Carolina Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
- Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
- Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
TOMATO BARLEY SOUP
I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.
Provided by Nancy Olsen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
- Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
- Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g
TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
LENTIL BARLEY SOUP
Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.
Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 949mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.
BARLEY AND LENTIL SOUP
Make and share this Barley and Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, add oil and heat over medium-high heat.
- Add onions and garlic; saute onions for 10 minutes or until clear.
- Add next 6 ingredients.
- Cook until red bell pepper is just softened, stirring occasionally.
- Add 5 cans of broth, tomatoes, and tomato paste.
- Bring to a boil.
- Stir in barley and lentils.
- Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
- Add more broth to reach desired consistency.
- Add salt and pepper to taste.
- Ladle into soup bowls and sprinkle with parsley.
ITALIAN LENTIL AND BARLEY SOUP
This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread.
Provided by Shaye
Categories One Dish Meal
Time 13h15m
Yield 12
Number Of Ingredients 15
Steps:
- Sort through lentils to remove debris and shriveled beans, then rinse.
- Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
- Pour in broth, water, and tomatoes.
- Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
- Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
- Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.
- When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.
Nutrition Facts : Calories 62, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 269.8, Carbohydrate 12.7, Fiber 3.2, Sugar 2.9, Protein 2.9
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