Lentil Barley Soup
Author Notes: A hearty and vegan lentil barley soup with broth, vegetables, spices, and topped off with some fresh cilantro. —Dash of Amy
Serves 6-8
Lentils
-
1
cup dry lentils
-
4
cups water
- 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
-
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
- 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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Bean|Grains|Vegetable|Entree|Soup|One-Pot Wonders|Vegan|Vegetarian|Fall|Winter
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