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Italian Lentil And Barley Soup

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Ingredients

Adjust Servings:
1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 14 1/4 ounces regular stewed tomatoes or 14 1/4 ounces crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Nutritional information

62
Calories
3 g
Calories From Fat
0.3 g
Total Fat
0.1 g
Saturated Fat
0.1 mg
Cholesterol
269.8 mg
Sodium
12.7 g
Carbs
3.2 g
Dietary Fiber
2.9 g
Sugars
2.9 g
Protein
1714g
Serving Size

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Italian Lentil And Barley Soup

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    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.

    • 815 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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 , 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.

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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