Barley And Lentil Soup

Barley And Lentil Soup
Barley And Lentil Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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)

Directions

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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