Barley Lentil And Sun Dried Tomato Soup Recipes

LENTIL BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

LENTIL BARLEY VEGETABLE SKILLET

Steps:

• In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
• Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
• Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.

BARLEY, LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

BARLEY LENTIL SOUP

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

TOMATO BARLEY SOUP

Steps:

• In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
• Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
• Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

TOMATO LENTIL BARLEY SOUP

Steps:

• Combine the lentils and barley in a large soup pote with the water and bring to a simmer.
• Add all the remaining ingredients except the salt and pepper, then return to simmer gently, covered until everything is tender about 45-55 minutes.
• Stir occasionally and add more water if the soup becomes too thick.
• Season to taste with salt and pepper.
• If time allows, let the soup stand for an hour or so before serving, then heat through as needed.

BARLEY AND LENTIL SOUP

Steps:

• In a large saucepan, add oil and heat over medium-high heat.
• Add onions and garlic; saute onions for 10 minutes or until clear.
• Add next 6 ingredients.
• Cook until red bell pepper is just softened, stirring occasionally.
• Add 5 cans of broth, tomatoes, and tomato paste.
• Bring to a boil.
• Stir in barley and lentils.
• Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
• Add more broth to reach desired consistency.
• Add salt and pepper to taste.
• Ladle into soup bowls and sprinkle with parsley.

BARLEY BAKED WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Heat the oil in a two- to three-quart ovenproof casserole or saucepan with a tight-fitting lid. Add the onions and saute over low heat until they are tender. Stir in the garlic, sun-dried tomatoes, olives and barley. Stir in half the stock, bring to a simmer, cover and place in the oven to bake for 20 minutes.
• After 20 minutes, stir the barley, add half the remaining stock and return the casserole to the oven to bake another 20 minutes. Stir once more, add the remaining stock and bake the barley another 15 to 20 minutes, until all the liquid has been absorbed and the barley is tender.
• Season to taste with salt, if necessary, and pepper and fold in the basil.

TOMATO BARLEY SOUP

Steps:

• In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours. , Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. , Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender.

RED LENTIL AND BARLEY SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Add onion, carrots, celery, and garlic.
• Cook, stirring frequently, 5 minutes.
• Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
• Remove and discard bay leaves before serving.

BARLEY AND LENTIL SOUP

Steps:

• 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.

ZESTY GREEK LENTIL AND BARLEY SOUP

Steps:

• Rinse the lentils well under cold water and place them in a medium pot. Add some water, just enough to cover them, and bring to a boil. Reduce the heat and simmer for 4-5 minutes. Empty the lentils into a colander to drain and discard the water.
• Return the lentils into the pot, add the barley, olive oil, onions, carrots, celery, garlic, bay leaves, tomato sauce, 6 cups of fresh water and the paprika and pepper. (Hold off on adding the salt and the oregano). Cover and bring to a boil.
• Reduce the heat, partially uncover the pot, and cook for about another 30 to 40 minutes or until the lentils, the barley, and the vegetables are soft, stirring occasionally. Add the oregano and the salt and cook for 5-10 minutes more or until the soup is slightly thickened. If the soup is becoming too thick, add some hot water at this stage. Remove the bay leaves.
• Just before serving, drizzle the red wine vinegar (or even better, Balsamic vinegar) and some extra virgin olive oil and stir well. Taste and adjust the seasoning. Pour into soup bowls, squeeze a few drops of fresh lemon juice for added flavor, and serve. This soup is traditionally served with seasoned Kalamata olives and a loaf of good, crusty flatbread.