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Barley And Lentil Soup

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Ingredients

  • 3 tablespoons olive oil
  • 2 large onions chopped
  • 4 garlic cloves chopped
  • 3 carrots sliced
  • 4 celery stalks chopped
  • 1 red bell pepper chopped
  • 8 oil-packed sun-dried tomatoes drained, chopped
  • 2 teaspoons dried basil crumbled
  • 1 teaspoon dried oregano crumbled
  • 6 cans beef broth - (14 1/2 oz ea) more or less
  • 1 can crushed tomatoes - (28 oz)
  • 2 tablespoons tomato paste
  • 1 cup pearl barley
  • 1 cup lentils
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup chopped fresh parsley (optional)

Details

Servings 8

Preparation

Step 1

Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and saute until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.

Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.

Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.

This recipe yields 8 servings.

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