Barley and Lentil Soup With Swiss Chard |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Easy, delicious and healthy. Adapted from Bon Appetit, 2/2005. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onions |
1 1/2 cups chopped peeled carrots |
3 cloves garlic, minced |
2 1/2 teaspoons cumin |
10 cups low sodium chicken broth or 10 cups vegetable broth |
2/3 cup pearl barley |
1 (14 1/2 ounce) can diced tomatoes with juice |
2/3 cup dried lentils |
4 cups packed coarsely chopped swiss chard (about 1/2 large bunch) |
2 tablespoons chopped fresh dill |
freshly grated parmesan cheese (optional) |
Directions:
1. Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute until onions are golden brown, about 10 minutes; add garlic and stir 1 minute; mix in cumin; stir 30 seconds; add 10 cups broth and barley and bring to a boil; reduce heat, partially cover and simmer 25 minutes.
2. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
3. Add Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill.
4. Season soup with salt and pepper.
5. Serve with Parmesan sprinkled on top, if desired.
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