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Barley and Lentil Soup Recipe
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To make Barley and Lentil Soup you will need
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 | (14 1/2-oz) beef broth | | 1 | can | (28-oz) crushed tomatoes | | 2 | tablespoons | Tomato paste | | 1 | cup | Pearl barley | | 1 | cup | Lentils | | | Salt and pepper | | 1/4 | cups | Chopped fresh parsley; (optional) |
Instructions
Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and
garlic and sauté 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.
8 Servings
Enjoy your Barley and Lentil Soup
How much is in a cup?
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Tue 29 Apr 2008
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