High Protein Barley Vegetable Soup With Lentils Food
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.
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- In a small pot place the barley and lentils (or you can cook them separate if you want) and add 2 1/2 cups water. Bring to a boil and then let simmer for about 30 minutes until desired texture.
- Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.
- Add the tomatoes (and their juices) and about 2 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.
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