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Italian Lentil and Barley Soup

Italian Lentil and Barley Soup created by digifoo

This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread.

Ready In:
13hrs 15mins
Units:

ingredients

directions

  • Sort through lentils to remove debris and shriveled beans, then rinse.
  • Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
  • Pour in broth, water, and tomatoes.
  • Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
  • Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
  • Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.
  • When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.
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RECIPE MADE WITH LOVE BY

@Shaye
Contributor
@Shaye
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"This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread."
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  1. aphicks
    A delicious, thick, and hearty soup! Please heed the advice about using fresh lentils. I didn't in an effort to use up some in my pantry. Bad decision! The lentils were dry and crumbly when cooked. Even with my mistake we loved the soup. Bad texture (and that's on me, not the recipe) but great flavor. I used beef broth and added salt to taste before serving. I will be making this again, either with FRESH lentils, or possibly a can of black beans instead.
    Reply
  2. mandabears
    We liked this soup, but did not love it. We thought the herbs were a little overwhelming. Next time I make this and I will do make it again, I will add more garlic and add black pepper.
    Reply
  3. lisy77
    I really liked this recipe. I cooked it over night and made the following changes: <br/>- I didn't have broth, so I added 6 cups of water and 4 bouillon cubes (the tiny ones)<br/>- I only had quick barley in the house, so I added 1/3 cup once I woke up and waited about 30 minutes. It cooked perfectly<br/>- I added 2 bay leafs instead of one
    Reply
  4. nemokitty
    I needed to use up the barley and lentils I had and this was a great way to do that. It was very filling and made a lot so I froze portions for later on since it's just the two of us. Thanks!
    Reply
  5. CookinDiva
    No need to cook anything in advance or make this a difficult recipe. Just put it all in the crockpot as directed. Ours took 5 hrs on high. I did try balsamic vinegar as one review suggested and would NOT endorse that idea because it adds too much sweetness.
    Reply
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