Lentil-Barley Soup

from cooking light
Lentil-Barley Soup
Lentil-Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons canola oil

  • 1

    cup sliced leek

  • 3

    cups organic vegetable broth

  • 1

    cup water

  • 3/4

    cup beer

  • 1

    cup chopped carrot

  • 1

    cup chopped celery

  • 1/2

    cup chopped parsnip

  • 1/4

    cup chopped celery leaves

  • 1/4

    cup chopped fresh dill

  • 1/4

    cup uncooked pearl barley

  • 1/2

    teaspoon black pepper

  • 1/4

    teaspoon dried thyme

  • 2

    bay leaves

  • 1/2

    cup dried lentils

  • 1/4

    teaspoon salt

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add leek to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves. 2. Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: