Barley And Lentil Soup
Total 167 minPrep 22 minCook 145 min8 servings316 cal
Dairy-Free
Nutrition
- Calories
- 316 cal
- Protein
- 15 g
- Carbs
- 48 g
- Fat
- 7.2 g
- Sat. fat
- 1.2 g
- Sugar
- 9.5 g
- Sodium
- 1344 mg
Ingredients
- 3 tbsp olive oil
- 2 whole onions
- 4 clove garlic cloves
- 3 whole carrots
- 4 stalk celery
- 1 tsp red bell pepper
- 8 can sun-dried tomatoes packed in oil
- 2 tsp dried basil
- 1 tsp dried oregano
- 6 can beef broth
- 1 can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup pearl barley
- 1 cup dried lentils
- salt
- 1/4 cup fresh parsley
Directions
- 1
In a large saucepan , add oil and heat over medium-high heat
- 2
Add onions and garlic
- 3
Saute onions for 10 minutes or until clear
- 4
Add next 6 ingredients
- 5
Cook until red bell pepper is just softened , stirring occasionally
- 6
Add 5 cans of broth , tomatoes , and tomato paste
- 7
Bring to a boil
- 8
Stir in barley and lentils
- 9
Lower heat and simmer about 1 1 / 2 hours or until barley and lentils are tender
- 10
Stirring occasionally
- 11
Add more broth to reach desired consistency
- 12
Add salt and pepper to taste
- 13
Ladle into soup bowls and sprinkle with parsley
- 14
Prepare and add the remaining ingredients as listed: carrots, celery, dried basil, dried oregano.