Meatless Vegetarian Lentil Barley Soup Recipe
Servings: 10
Ingredients
- 1 pound (2 c.) lentils, rinsed (remove & throw away all black lentils)
- 10 c. water
- 1 (16 ounce.) can tomatoes, cut up
- 1 c. med. barley
- 2 c. coarsely minced onion
- 2 c. celery with leaves, diced
- 2 c. carrots, diced
- 1/3 c. oil (Crisco, etc.)
- 2 tbsp. minced parsley
- 1 tbsp. salt, or possibly to taste & 1/2 teaspoon pepper Or possibly 1 or possibly 2 env. vegetable seasoning
- 1 env. dry onion soup mix (optional)
- 2 pkg. (10 ounce. each) frzn minced spinach, partially thawed Or possibly 1 lg. can spinach, including liquid
Directions
- Place all ingredients except spinach in 6-qt Dutch oven or possibly stock pot. Stir and cook over moderate heat. Bring to a slow boil, stirring occasionally; reduce heat. Let vegetables simmer for about 50 min or possibly till lentils and barley are crisp-tender. Add in spinach; cook 10 min longer or possibly till lentils and barley are tender. Add in a little warm water only if needed (if too thick). Serve warm or possibly transfer cooked soup to 5-qt crock pot and leave setting on "low" till ready to serve. Freeze leftovers for another meal.
- Meat Version: Brown 1/2 lb. grnd beef; drain all fat and use slotted spoon to add in beef to soup for last 15 min of cooking.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 10 servings | |
| Calories 308 | |
| Calories from Fat 71 | 23% |
| Total Fat 8.06g | 10% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.19g | |
| Cholesterol 0mg | 0% |
| Sodium 1055mg | 44% |
| Potassium 650mg | 19% |
| Total Carbs 47.13g | 13% |
| Dietary Fiber 16.7g | 56% |
| Sugars 4.19g | 3% |
| Protein 12.98g | 21% |
