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    You are in: Home / Recipes / Lentil, Barley and Sweet Potato Soup Recipe
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    Lentil, Barley and Sweet Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    FrVanilla's Note:

    Even avowed meat eaters will tuck into a vegetarian soup that’s this thick and hearty. Tip: If you’re serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.

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    Units: US | Metric


    1. 1
      Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.

    Ratings & Reviews:

    • on October 16, 2010


      This is easily the best soup to ever come out of my kitchen! My hubby and one-year old daughter loved it. Because I pureed some for my daughter I added a few extra frozen veggies, corn, peas, spinach and carrots. I will definitely be making this one often.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lentil, Barley and Sweet Potato Soup

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 209.5
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 91.9 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 10.3 g
    Sugars 5.2 g
    Protein 9.6 g

    The following items or measurements are not included:

    reduced-sodium vegetable broth

    Ideas from


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