Savory Lentil Barley Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I get frequent requests from my family for this thick, full-flavored soup in the winter, reports Myrtle Brandt of Morris, Manitoba, especially on -35° days, which are not uncommon here! Ingredients:
1 medium onion, chopped |
3/4 cup thinly sliced celery |
1 garlic clove, minced |
1 tablespoon butter |
2 quarts water |
1 can (28 ounces) diced tomatoes, undrained |
1 package (1.7 ounces) vegetable soup mix |
3/4 cup dried lentils, rinsed |
3/4 cup medium pearl barley |
1/4 teaspoon pepper |
2 medium carrots, thinly sliced |
1/2 cup shredded reduced-fat swiss cheese, optional |
Directions:
1. In a soup kettle or Dutch oven, saute onion, celery and garlic in butter until tender. Add water, tomatoes, soup mix, lentils, barley and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until lentils and barley are tender. Add carrots; simmer 20-25 minutes longer or until the carrots are tender. Garnish with cheese if desired. Yield: 12 servings (3 quarts).
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