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
SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
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
BEAN & BARLEY SOUP
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Provided by Chelsie Collins
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
- Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
- Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
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.
VEGETARIAN BEAN, LENTILS, AND BARLEY
Make and share this Vegetarian Bean, Lentils, and Barley recipe from Food.com.
Provided by Juliawiggins
Categories One Dish Meal
Time 8h5m
Yield 1 Generous Potful, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all but onions, making sure the barley and lentils are well mixed. They will form the "body" of the dish and will pretty much disappear. I put it in the crock pot and cook overnight on low. You could also do it on high for about 3 hours or so.
- Before serving, slice onions and sauté in butter or oil on medium low heat til caramelized. Put beans in individual bowls and serve with a dollop of plain yogurt and the onions on top.
- I served this with cranberry chutney and naan bread on the side. Also good with rice.
- (You can use any kind of beans and you could also add corn, spinach, zucchini -- anything! The spice amounts are moderate and I usually double the turmeric and pepper flakes for more pizazz If I have any fresh herbs on hand, I throw them in too).
Nutrition Facts : Calories 236.9, Fat 1.6, SaturatedFat 0.3, Sodium 533.5, Carbohydrate 45.6, Fiber 11.8, Sugar 4.6, Protein 12.1
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