Lentil-Barley Soup

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: about 1 1/3 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 4.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.8g
  • Carbohydrate: 53.6g
  • Fiber: 15.7g
  • Cholesterol: 0.0mg
  • Iron: 6.6mg
  • Sodium: 593mg
  • Calcium: 63mg

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
  • 1/8 teaspoon salt

Preparation

  1. 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. 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.
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