Allison Levy
Serves 8 | Serving Size: 1-1/4 cups
Total Time: 100 min | Prep: 10 min | Cook: 90 min
Total Time: 100 min | Prep: 10 min | Cook: 90 min
Soup is a wonderful way to enjoy barley, a high-fiber grain. This soup is delicious for lunch or dinner.
Ingredients:
1 cup sliced onion
1 teaspoon garlic, minced
1 cup sliced carrots
1 cup sliced celery
1 can stewed diced tomatoes
3 cups lowfat chicken broth
3 cups water
1 cup lentils
2/3 cup Scotch barley
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
Black pepper to taste
Directions:
Spray a large soup pan with a generous amount of vegetable oil cooking spray and heat over medium-high heat. Sauté the garlic and onion until they are golden brown, about 1 or 2 minutes. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Cook until the barley and lentils are tender, about one hour to an hour and a half. Serve hot in a soup bowl.
Spray a large soup pan with a generous amount of vegetable oil cooking spray and heat over medium-high heat. Sauté the garlic and onion until they are golden brown, about 1 or 2 minutes. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Cook until the barley and lentils are tender, about one hour to an hour and a half. Serve hot in a soup bowl.
Chef’s Tips:
This soup goes well with a large tossed salad and whole grain bread.
This soup goes well with a large tossed salad and whole grain bread.
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