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lentil and barley soup recipe

Written on Tuesday, August 23, 2016 | 10:48:00 AM



Serves : 4 - 6 servings 

Ingredients : 
- 1 tbsp (15 ml) extra virgin olive oil
- 1 cup (110 g) carrots, chopped
- 1 cup (100 g) celery, chopped
- 1 medium white or yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 2 bay leaves
- 4 cups (950 ml) vegetable broth
- 2 cups (475 ml) water
- 1 cup (190 g) green or brown lentils
- ½ cup (90 g) pearl barley
- 1 (14-oz [395-g]) can crushed tomatoes
- ¼ cup (5 g) fresh parsley leaves, finely chopped
- 2 tbsp (30 ml) red wine vinegar
- ¼ cup (25 g) Parmesan cheese, freshly grated

Preparation Method :
1) Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery and onions. Sauté until vegetables are soft and lightly browned, about 8–10 minutes. Add the garlic, basil, oregano, thyme and bay leaves.

2) Stir in the broth, water, lentils and barley and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, stirring occasionally, about 1 hour. Add in the tomatoes and simmer for another 10 minutes. Remove the bay leaves. Stir in the parsley, red wine vinegar and Parmesan cheese.

VEGAN VERSION: Replace Parmesan cheese with Vegan Parmesan Cheese, same amount.

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