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Barley Lentil Soup

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped

Nutritional information

176.8
Calories
26 g
Calories From Fat
2.9 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
21.3 mg
Sodium
28.6 g
Carbs
12.1 g
Dietary Fiber
2.2 g
Sugars
9.7 g
Protein
172g
Serving Size

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Barley Lentil Soup

Features:
    Cuisine:

    I have fresh fennel greens, can they be added to the lentil, barley, carrots, celery, garlic, onion soup?

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 , I have fresh fennel greens, can they be added to the lentil, barley, carrots, celery, garlic, onion soup?, Followed the recipe exactly as written and I was very pleased! Easy, delicious, hearty, satisfying!


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Stir in Chopped Parsley Before Serving.

    4
    Done

    to Serve, Top Each Serving With a Dollop of Yogurt. Sprinkle With Finely Chopped Parsley.

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