Lentil and Barley Soup
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 8 cups reduced-sodium chicken broth
- 1 large onion
- 2 stalks celery
- 20 -25 baby carrots
- 2 garlic cloves
- 1⁄2 cup barley
- 1 (19 ounce) can green lentils
- 3 teaspoons italian seasoning
- 1 1⁄2 teaspoons thyme
- 1 - 1 1⁄2 teaspoon liquid smoke flavoring
- salt and pepper
- olive oil
directions
- Dice onions celery and carrots. In soup pot, add in enough olive oil to just cover bottom of pot. Place carrots in pot and allow to cook for 2 minutes. Add in the onion, celery and grate the two garlic cloves into pot. Cook for another 4-5 minutes stirring frequently to ensure vegetables and garlic do not brown. Add the remaining ingredients into pot and allow to simmer covered on medium-low heat for 40 minutes. Enjoy!
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Reviews
-
This soup has a very good flavor and lots of hearty goodness. It also fills the house with the most delectable aroma while cooking. I did find that adding the barley and lentil's at the same time that the lentils had cooked away to almost nothing by the time that the barley was cooked. In the future I would cook the barley half way through and then add the lentils. This was quite a good soup for lunch today and it's raining and gray out.
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This year I turn 25 and I am happier then ever. I decided January 2008 to take charge of my life and I've been working on it ever since. On July 24th 2008 I had gastric bypass surgery to help me control my weight and I have lost a total of 160lbs! My Mom, Dad and Aunt also had the surgery, all within 6 weeks and we've been a great support to each other. I am now working on a cook book that I am looking to publish to help others achieve there weight loss goals and to help out with bariatric weight loss! Wish me luck!