Prep 15 mins
Cook 45 mins
This recipe was given to me by my cousin as part of a bridal shower gift. You can easily choose to make this vegetarian or vegan by your choice of stock, using a butter substitute, and not adding the cheese at serving time.
- 177.44 ml onion, chopped
- 177.44 ml celery, chopped
- 1 garlic clove, minced
- 29.58 ml butter or 29.58 ml margarine
- 1419.54 ml beef broth or 1419.54 ml vegetable broth
- 793.78 g can chopped tomatoes
- 177.44 ml dry lentils
- 177.44 ml pearl barley
- 2.46 ml rosemary, crushed
- 2.46 ml oregano, crushed
- 1.23 ml pepper
- 236.59 ml carrot, thinly sliced
- 236.59 ml swiss cheese, shredded (optional)
- In a large (4 quart) pan or dutch oven melt butter (or margarine).
- add onion, celery, and garlic.
- cook until tender.
- add all remaining ingredients except cheese.
- bring to a boil.
- reduce to simmer for 45 minutes.
- serve and top with cheese.
- For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine. For Lacto Vegetarians you don't need to change the dairy or cheese.
This is quick to make for a lovely homemade soup. It's thick and hearty and the ideal thing for a cold gray Fall day. I used veggie broth and red lentils. The red ones are so small that they just cooked away into the soup. I didn't have any tomato to add but to be honest I liked this so well that I don't think I'll add them next time. All around it's a winner, healthy, hearty and yummy!
Excellent dish! Very thick and hearty and perfect to eat with homemade beer bread in front of the fire. I added 10 oz ground turkey scrambled with fennel seed and Italian seasonings (husband likes meat in soup) and omitted the tomatoes. Sometimes we add a bit more broth to make it more soup-y for more often leave it as is.