Author Notes
I love lentil soup or stew, however you want to call it. I usually just use whatever I have around the kitchen and add it. One thing I notice about lentils is that they seem to need a bit of acid to bring out the flavor, so I've found that oranges, or clementines which are plentiful now, do the trick for me. Sometimes I add a smoked sausage or a few slices of bacon, too. —moak
Ingredients
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1 cup
lentil
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1/3 cup
pearled barley
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1/2
onion, your choice of type
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1
clove garlic, minced
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2
carrots, sliced how you like them
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1/2 teaspoon
ground pepper
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salt
to taste
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4 cups
chicken broth (or vegetable)
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2 tablespoons
olive oil
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1 cup
fresh spinach
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1
orange, peeled and segmented and cut in thirds
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1/2 cup
grated parmesan
Directions
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Saute onion and garlic until translucent.
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Add carrots and saute for a few minutes more.
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Add chicken broth, then the rest of the ingredients except for parmesan and oranges. Cook on low/medium heat covered for about an hour, then add oranges.
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Serve with parmesan.
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