Barley and Lentil Soup With Swiss Chard

Submitted by Hey Jude

"Easy, delicious and healthy. Adapted from Bon Appetit, 2/2005."

 

• Ready In: 1hr 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 1⁄2 cups chopped onions
• 1 1⁄2 cups chopped peeled carrots
• 3 cloves garlic, minced
• 2 1⁄2 teaspoons cumin
• 10 cups low sodium chicken broth or 10 cups vegetable broth
• 2⁄3 cup pearl barley
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 2⁄3 cup dried lentils
• 4 cups packed coarsely chopped swiss chard (about 1/2 large bunch)
• 2 tablespoons chopped fresh dill
• freshly grated parmesan cheese (optional)

directions

1. Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute until onions are golden brown, about 10 minutes; add garlic and stir 1 minute; mix in cumin; stir 30 seconds; add 10 cups broth and barley and bring to a boil; reduce heat, partially cover and simmer 25 minutes.
2. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
3. Add Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill.
4. Season soup with salt and pepper.
5. Serve with Parmesan sprinkled on top, if desired.

Reviews

[LizAnn]

I picked this recipe because of how healthy it is. My family didn't care for it too much. I liked it. It is a bland soup. The only thing I did different was add extra chard and I used dried dill as I didn't have any fresh. I froze the left overs in small containers for some quick lunches. Thanks for sharing.