Barley Lentil Soup Recipe
Servings: 12
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 c. Minced onions - (abt 2 small onions)
- 2 x Garlic cloves - ( to 3) peeled, and crushed through a press
- 1/2 c. Minced celery
- 1 c. Minced carrot
- 4 ounce Sliced mushrooms - (abt 2 c.)
- 1 c. Pearled barley rinsed under cool water, and liquid removed
- 1 c. Lentils rinsed under cool water and liquid removed
- 1 can Crushed tomatoes with Italian seasoning - (28 ounce)
- 2 x Vegetarian vegetable bouillon cubes
- 10 c. Water or possibly more
- 1 tsp Salt
- 1/2 tsp Dry thyme leaves
- 1/2 tsp Dry rosemary leaves
- 5 1/2 c. Parmesan cheese divided
Directions
- In a kettle or possibly Dutch oven, heat oil over medium-high heat. Add in onions and garlic; brown slightly. Stir in celery, carrot and mushrooms. Cook till celery is soft. Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 c. water. Add in salt, thyme and rosemary. Bring mix to a boil; cover and reduce heat to a simmer. Cook for 1 1/2 hrs or possibly till barley and lentils are soft. Add in more water if soup becomes too thick.
- To serve, sprinkle each portion with 2 Tbsp. Parmesan cheese.
- Yield: 12 (1-c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 12 servings | |
| Calories 366 | |
| Calories from Fat 131 | 36% |
| Total Fat 14.89g | 19% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1097mg | 46% |
| Potassium 472mg | 13% |
| Total Carbs 33.89g | 9% |
| Dietary Fiber 9.4g | 31% |
| Sugars 3.56g | 2% |
| Protein 25.21g | 40% |
