Lentil Barley Soup
A big pot of lentils, tomatoes, and pearl barley simmer into this hearty soup. A great "make ahead" for quick meals and easy clean up.
contains glutencontains alcohol
Ingredients
US
Metric
- 2 cups dried lentils (rinsed)
- 4 scallions
- 5 carrots (chopped)
- 2 teaspoons dried oregano
- 1/2 cup pearl barley
- 12 cups water
- 1 can 14.5 ounce low-sodium whole peeled tomatoes (coarsely chopped)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
Steps
- Place a large soup pot on the stove and add lentils, scallions, carrots, celery, oregano, barley, and water. Bring to a boil.
- Reduce the heat to low and simmer, uncovered, for one hour.
- Add the tomatoes and continue cooking about 45 minutes. Just before serving, add vinegar.
Nutrition (per serving)
| Calories | 155 |
|---|---|
| Protein | 9.0 g |
| Fat | 1.0 g |
| Carbs | 30.0 g |
| Fiber | 9.0 g |
| Sodium | 139 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)