Author Notes
A hearty and vegan lentil barley soup with broth, vegetables, spices, and topped off with some fresh cilantro. —Dash of Amy
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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
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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