 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Legume lovers can easily fill up on Dorothy Webb's substantial soup without expanding their waistlines. Lentils lend taste and texture to her stockpot in Estacada, Oregon. Ingredients:
2 cups sliced fresh carrots |
2 celery ribs, chopped |
1 large onion, chopped |
2 tablespoons butter |
1 garlic clove, minced |
7 cups reduced-sodium chicken broth or vegetable broth |
1-1/2 cups dried lentils, rinsed |
3 tablespoons medium pearl barley |
1-1/2 cups chopped fresh tomatoes |
2 tablespoons lemon juice |
4-1/2 teaspoons molasses |
1 tablespoon red wine vinegar |
1/2 teaspoon pepper |
dash each dried thyme, basil and oregano |
Directions:
1. 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.
2. 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).
|
|