Ingredients
-
1
-
1/3
-
1
-
1
-
1
-
2
-
1/2
-
1/2
-
1/4
-
1
-
3 1/2
-
2 1/2
-
14 1/4
-
1/4
-
2
Directions
Italian Lentil and Barley Soup,A delicious, thick, and hearty soup! Please heed the advice about using fresh lentils. I didn’t in an effort to use up some in my pantry. Bad decision! The lentils were dry and crumbly when cooked. Even with my mistake we loved the soup. Bad texture (and that’s on me, not the recipe) but great flavor. used beef broth and added salt to taste before serving. I will be making this again, either with FRESH lentils, or possibly a can of black beans instead.,We liked this soup, but did not love it. We thought the herbs were a little overwhelming. Next time I make this and I will do make it again, I will add more garlic and add black pepper.
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Steps
|
1
Done
|
Sort Through Lentils to Remove Debris and Shriveled Beans, Then Rinse. |
|
2
Done
|
Add Lentils to Crock Pot, Along With Barley, Carrots, Celery, Onion, Garlic, Dried Herbs and Bay Leaf. |
|
3
Done
|
Pour in Broth, Water, and Tomatoes. |
|
4
Done
|
Cover and Cook on Low Heat For 12 to 14 Hours, or on High Heat For 5 to 6 Hours. |
|
5
Done
|
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.). |
|
6
Done
|
Lentils Aren't Like Dried Beans. They Don't Require Soaking and Cook Pretty Quickly When You Do It Right. |
|
7
Done
|
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. |
