Prep 25 mins
Cook 1 hr 15 mins
Easy, delicious and healthy. Adapted from Bon Appetit, 2/2005.
- 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)
- 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.
- Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
- Add Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill.
- Season soup with salt and pepper.
- Serve with Parmesan sprinkled on top, if desired.
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.