Red Lentil and Barley Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Lentils have played a dominant role in Middle Eastern cooking since ancient times. This is a thick an hearty soup almost a stew. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup chopped carrot |
1/2 cup chopped celery |
4 garlic, gloves crushed |
6 1/2 cups vegetable stock |
1 cup red lentil, uncooked |
1/2 cup barley, uncooked |
1 tablespoon dried basil |
1 tablespoon dill weed |
1/4 teaspoon dried thyme |
2 bay leaves |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, carrots, celery, and garlic.
3. Cook, stirring frequently, 5 minutes.
4. Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
5. Remove and discard bay leaves before serving.
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