Lentil-Barley Soup

Yield: 4 servings ( Serving Size: bowls )
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  • 2 bayleaves
  • 3/4 cup(s) beer
  • 1 cup(s) chopped celery,carrot,parsnip
  • 1/4 cup(s) chopped fresh dill (can use dried)
  • 1/2 cup(s) dried lentils
  • 1/2 teaspoon(s) ground black pepper
  • 2 teaspoon(s) olive oil
  • 1/4 teaspoon(s) salt
  • 1 cup(s) sliced leek
  • 1/4 teaspoon(s) thyme
  • 1/4 cup(s) uncooked pearl barley
  • 3 cup(s) vegetable broth
  • 1 cup(s) water


  1. Heat oil-saute leeks for two minutes.Add broth, water and beer, bring to a boil.Add chopped carrots thru bayleaves.Return to boil and simmer for 15 minutes.Stir in lentils, cover and cook for 30 minutes. Discard bay leaves.
  2. Add salt to taste. Can add a dash of olive oil and parmesan
  3. cheese to each serving
October 2010

This recipe is a personal recipe added by Isabel and has not been tested or endorsed by MyRecipes.

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