
Author Notes:
A hearty and vegan lentil barley soup with broth, vegetables, spices, and topped off with some fresh cilantro.
Serves: 6-8
Ingredients
Lentils
-
1
cup dry lentils
-
4
cups water
Soup
-
4-6
cups vegetable broth
-
1/4
cup cooking sherry
-
1
tablespoon olive oil
-
15
ounces can tomato sauce
-
1/2
cup diced onions
-
2
carrots, shredded
-
1
celery stalk, sliced thin
-
2
garlic cloves, minced
-
1/2
cup pearled barley
-
2
teaspoons salt
-
1/2
teaspoon pepper
-
1
teaspoon Mrs. Dash onion & herb
-
1
teaspoon Weber garlic & herb
-
1/3
cup fresh cilantro
In This Recipe
Directions
Lentils
- Place lentils and water in a saucepan and bring to a boil.
- Reduce heat to a low boil, and cook about 30-40 minutes until lentils are soft.
- Strain the water off, and set aside.
Soup
- Place strained lentils and all remaining ingredients except barley and cilantro in a large stock pot, and bring to a boil.
- Once boiling add the barley, and cook on a low boil for about 30 minutes, or until barley is cooked.
- Mix fresh cilantro into the soup, and serve!
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Soup|Barley|Bean|Cilantro|Grains|Lentil|Vegetable|One-Pot Wonders|Fall|Winter|Vegetarian|Vegan
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