Directions:
- In a Dutch oven, saute the carrots, celery and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, lentils and barley; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and barley are almost tender.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until lentils and barley are tender. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.14 Kcal (880 kJ) | ||
| Calories from fat | 29.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 526.73mg | 22% | |
| Potassium | 840.66mg | 18% | |
| Total Carbs | 31.78g | 11% | |
| Sugars | 7.49g | 30% | |
| Dietary Fiber | 13.21g | 53% | |
| Protein | 12.54g | 25% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.34 Kcal (244 kJ) | ||
| Calories from fat | 8.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 5% | |
|---|---|---|---|
| Cholesterol | 2.12mg | 3% | |
| Sodium | 146.22mg | 22% | |
| Potassium | 233.37mg | 18% | |
| Total Carbs | 8.82g | 11% | |
| Sugars | 2.08g | 30% | |
| Dietary Fiber | 3.67g | 53% | |
| Protein | 3.48g | 25% | |
| Vitamin C | 3.2mg | 19% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.9mg | 17% | |
| Calcium | 20.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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