SOUTHWEST BARLEY & LENTIL SOUP
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
LENTIL SAUSAGE SOUP
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 4 quarts; 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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.
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
LENTIL, BARLEY, KIELBASA AND VEGETABLE SOUP
Make and share this Lentil, Barley, Kielbasa and Vegetable Soup recipe from Food.com.
Provided by dgpat
Categories Lentil
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, add everything but the frozen vegetables.
- Bring to a boil, then lower to medium and let simmer until the barley and lentils are tender- about 30-45 minutes When the grains are tender, add the vegetables and simmer for just a few more minutes until the vegetables are done.
- Check the seasonings and enjoy with a nice salad and some fresh bread!
Nutrition Facts : Calories 267.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 19.3, Sodium 284.2, Carbohydrate 35.7, Fiber 11.6, Sugar 1.6, Protein 12.5
MUSHROOM BARLEY KIELBASA SOUP
If you like mushrooms, this is the soup for you. The keilbasa adds an extra richness to the flavor. I imagine it would also be a good one in a crock pot for the day while your busy doing other things. YUMMY, so good on a cold day!
Provided by Riverlivin
Categories Grains
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in the bottom of a deep pot.
- Add the onion and sauté until almost transparent.
- Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
- Let the flavors blend.
- Add the chicken or beef broth and bring it to a boil.
- Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
- Return to a boil.
- Lower the flame and simmer for 45 minutes or until barley is tender.
Nutrition Facts : Calories 313.7, Fat 16.4, SaturatedFat 4.6, Cholesterol 24.9, Sodium 1259, Carbohydrate 29.5, Fiber 7, Sugar 4.1, Protein 14
LENTIL SOUP WITH KIELBASA AND KALE
This is a "cheat," since it uses canned soup (I use Amy's Lentil Vegetable), but it's a darned good cheat, especially with a shake or two of Tabasco sauce at the table! Turkey kielbasa makes for a healthier option. From Kitchen Daily
Provided by lecole54
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine rice, water, and salt in a heavy medium saucepan. Bring to a full boil, covered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Quickly fluff with a fork, then remove from heat and keep covered.
- Bring water to a boil, covered, in a medium saucepan. Add kale and a generous pinch of salt and cook, covered, over moderately low heat, stirring occasionally, until kale is tender, 5 to 8 minutes.
- Add soup and kielbasa. If necessary, thin soup with a little water. Simmer, partially covered, stirring occasionally, 5 minutes.
- Stir in garlic and serve spooned over rice.
Nutrition Facts : Calories 252.5, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.6, Sodium 552.1, Carbohydrate 42.2, Fiber 1.4, Sugar 0.1, Protein 8.3
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.
LENTIL SOUP WITH KIELBASA
Originally my mother's recipe for lentil soup. I have tweaked it a bit through the years. It can easily be made with or without the kielbasa. This is a nice hearty soup for a cold winter night.
Provided by Expat in Holland
Categories Lentil
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot heat olive oil.
- Add crushed red pepper, onion, garlic, celery and carrots. Cook until vegetables are tender.
- Add tomatoes with juice and bring to a boil.
- Add lentils and stir to combine.
- Add chicken broth, water, white wine, thyme, salt and pepper. Bring to boil.
- Cover, reduce heat, and simmer for 1 hour.
- Dice kielbasa into bit size pieces. Add kielbasa and cooked macaroni and simmer 5 minutes.
- Serve with generous amounts of pecorino on top.
Nutrition Facts : Calories 482.8, Fat 11.9, SaturatedFat 1.9, Sodium 1249, Carbohydrate 60.2, Fiber 25.9, Sugar 9.1, Protein 27.4
KIELBASA AND LENTIL SOUP
Make and share this Kielbasa and Lentil Soup recipe from Food.com.
Provided by Petdrwife
Categories Lentil
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 4 quart saucepan over moderate heat.
- Brown meat for 5 minutes, remove and drain on paper towels.
- Remove all but 1 tablespoons of fat from pan.
- Saute carrots, onion, celery, garlic and parsley in same pan until onion and celery is tender.
- Add lentils, tomatoes, bay leaf, stock, water and meat; bring to a simmer.
- Reduce heat to low, partially cover and cook for 40 minutes or until lentils are tender.
- Season with salt and pepper; discard bay leaf.
- Serve with crusty bread and butter.
Nutrition Facts : Calories 680.8, Fat 39.1, SaturatedFat 11.7, Cholesterol 74.8, Sodium 2027.9, Carbohydrate 49.6, Fiber 21.2, Sugar 8.6, Protein 33.1
LENTIL AND BARLEY SOUP
Provided by Florence Fabricant
Categories lunch, project, soups and stews, main course
Time 2h
Yield 4 generous servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
- Add the stock, bring to a simmer, then stir in the lentils and barley.
- Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
- Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 9 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1120 milligrams, Sugar 9 grams
KRIS' LENTIL SAUSAGE SOUP
Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!
Provided by kris
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 45.4 g, Cholesterol 42.5 mg, Fat 20.2 g, Fiber 19.5 g, Protein 24 g, SaturatedFat 5.9 g, Sodium 1587.7 mg, Sugar 5.3 g
WINTER VEGETABLE & LENTIL SOUP
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
SLOW-COOKER BISTRO LENTIL-BARLEY SOUP
Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 10
Number Of Ingredients 10
Steps:
- Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
- Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.
Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg
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KIELBASA AND LENTIL SOUP RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (75)Author Molly BazServings 4
- Prep the mirepoix (a.k.a. the aromatic base of your soup). Peel 2 medium onions and finely chop. Transfer to a large bowl. If there are any pale, tender leaves attached to the heart of your bunch of celery, pluck off about ¼ cup to reserve for serving. Take 2 celery stalks and cut in half lengthwise, then cut crosswise into ½" pieces; add to bowl with onion. Cut off stems and dark green parts from 1 fennel bulb; discard or save for another use. Cut bulb in half through the core, then finely chop. Add to bowl with onion. Lightly smash 6 garlic cloves to release skins. Peel, then smash forcefully with the side of your knife to break them down into smaller bits. Add to bowl with onion.
- Heat a large heavy pot over medium. Add ¼ cup extra-virgin olive oil and swirl to coat. Cook kielbasa in a single layer (it’s okay if it’s not a perfect one), undisturbed, until golden brown underneath, about 3 minutes. Turn pieces with a wooden spoon and cook, stirring occasionally, until mostly browned on both sides, 1–2 minutes longer.
- Reduce heat to medium-low. Add onion mixture, ½ tsp. crushed red pepper flakes, and 1 tsp. salt and cook, stirring often, until vegetables are softened and onion is translucent, 8–10 minutes.
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