Barley Lentil Soup With Spinach Recipes

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BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

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.

LENTIL BARLEY SOUP



Lentil Barley Soup image

From fatfreevegan.com, adapted from NewCenturyNutrition.com Based on a recipe by J. Raymond Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup. Pearl barley is the variety most commonly sold in supermarkets. Natural food stores offer hulled barley, which is slightly less refined and cooks in about the same amount of time.

Provided by emcmonnies

Categories     Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup lentils, rinsed
2 stalks celery, sliced
1/2 cup hulled barley or 1/2 cup pearl barley
1/2 teaspoon oregano
6 cups water or 6 cups vegetable stock
1/2 teaspoon ground cumin
1 onion, chopped
1/4 teaspoon black pepper
2 garlic cloves, minced or crushed
1/8-1/4 teaspoon red pepper flakes
2 carrots, sliced
1/2 teaspoon salt (optional)
2 -4 cups fresh spinach (optional)

Steps:

  • Place all ingredients except salt into a large pot and bring to a simmer.
  • Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
  • Add salt to taste and spinach, if desired.
  • Cook briefly until spinach is wilted but still bright green.
  • This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
  • To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
  • Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
  • Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
  • Cook briefly until spinach is wilted but still bright green.

Nutrition Facts : Calories 112.9, Fat 0.6, SaturatedFat 0.1, Sodium 35.5, Carbohydrate 22.5, Fiber 6.4, Sugar 2.7, Protein 5.5

LENTIL, BARLEY AND SAUSAGE SOUP



Lentil, Barley and Sausage Soup image

Warm up on a cool day with this Lentil, Barley and Sausage Soup. This delicious Lentil, Barley and Sausage Soup includes a variety of fresh veggies.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings, about 1 cup each

Number Of Ingredients 8

1/4 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper
1 cup each chopped carrots, celery and red onions
3 cans (14.5 oz) fat-free reduced-sodium chicken broth
3/4 cup dry green lentils, uncooked
5 sprigs fresh thyme
3/4 cup quick-cooking barley, uncooked
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, sliced
1 cup tightly packed baby spinach leaves

Steps:

  • Heat vinaigrette in large saucepan on medium heat. Add chopped vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently.
  • Add chicken broth, lentils and thyme; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
  • Stir in barley; simmer 15 min. or until lentils and barley are tender, stirring occasionally.
  • Add sausage; cook 5 min. or until sausage is heated through, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 11 g

EASY SPINACH LENTIL SOUP



Easy Spinach Lentil Soup image

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.

Provided by Maggie R.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

Steps:

  • Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
  • Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g

LENTIL BARLEY SOUP



Lentil Barley Soup image

Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon butter
1 can (49-1/2 ounces) chicken broth
3 medium carrots, chopped
1/2 cup dried lentils
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken or turkey
1/2 cup quick-cooking barley
2 medium fresh mushrooms, chopped
1 can (28 ounces) crushed tomatoes, undrained

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.

Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 949mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

BARLEY, LENTIL AND MUSHROOM SOUP



Barley, Lentil and Mushroom Soup image

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

Provided by Diana Hagewood Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

¼ cup olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
¾ cup pearl barley
¾ cup dry brown lentils
⅓ cup dried porcini mushrooms, rinsed
2 quarts low-sodium beef broth
¼ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon freshly ground black pepper
1 bay leaf
4 cups sliced button mushrooms
1 tablespoon dry sherry

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.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 33 g, Fat 8.9 g, Fiber 10.3 g, Protein 14 g, SaturatedFat 1.5 g, Sodium 106.7 mg, Sugar 3.7 g

MUSHROOM SPINACH BARLEY SOUP



Mushroom Spinach Barley Soup image

Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite with my husband, five kids and grandkids-and guaranteed to warm body and soul. -Darlene Wiese-Appleby, Creston, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 16

1 medium leek (white portion only), halved and thinly sliced
1 cup chopped celery
2 teaspoons olive oil
4 garlic cloves, minced
3/4 pound sliced fresh mushrooms
1-1/2 cups chopped peeled turnips
1-1/2 cups chopped carrots
4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
1 cup quick-cooking barley
4 cups fresh baby spinach, cut into thin strips

Steps:

  • In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender. , Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.

Nutrition Facts :

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