Barley And Lentil Soup With Swiss Chard

Barley And Lentil Soup With Swiss Chard
Barley And Lentil Soup With Swiss Chard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1 1/2

    cups chopped onions

  • 1 1/2

    cups chopped peeled carrots

  • 3

    large garlic cloves minced

  • 2 1/2

    teaspoons ground cumin

  • 10

    cups low-salt chicken or vegetable broth or more if needed

  • 2/3

    cup pearl barley

  • 1

    can diced tomatoes in juice - (14 1/2 oz)

  • 2/3

    cup dried lentils

  • 4

    cups coarsely-chopped Swiss chard - (packed) (abt 1/2 large bunch)

  • 2

    tablespoons chopped fresh dill

Directions

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired. This recipe yields 10 first-course or 6 main-course servings.

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