Lentil Soup With Barley Recipes

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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 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.

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

SLOW-COOKER BISTRO LENTIL-BARLEY SOUP



Slow-Cooker Bistro Lentil-Barley Soup image

Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 10

Number Of Ingredients 10

1 bag (16 ounces) brown lentils, sorted and rinsed
2 medium onions, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
Prepared horseradish, if desired

Steps:

  • Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
  • Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

BARLEY AND LENTIL SOUP WITH SWISS CHARD



Barley and Lentil Soup with Swiss Chard image

Categories     Soup/Stew     Bean     Leafy Green     Low Fat     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Barley     Lentil     Winter     Healthy     Chard     Bon Appétit

Yield Makes 10 first-course or 6 main-course servings

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

Steps:

  • Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
  • Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

BARLEY AND LENTIL SOUP



Barley and Lentil Soup image

Provided by Cynthia Paige Ward

Categories     Soup/Stew     Bean     Tomato     Vegetable     Low Cal     High Fiber     Lunch     Barley     Lentil     Winter     Healthy     Bon Appétit     North Carolina     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 16

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes, drained, chopped
2 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled
6 14 1/2-ounce cans (about) beef broth
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup lentils
Salt and pepper
1/4 cup chopped fresh parsley (optional)

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.

LENTIL SOUP WITH BEEF AND BARLEY



Lentil Soup With Beef and Barley image

Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!

Provided by Atomic Girl Cooks

Categories     Lentil

Time 22m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 lb lean ground beef
1 cup split yellow lentils, washed
1/4 cup pearl barley
6 cups vegetable stock or 6 cups water
1 (10 ounce) can beef broth
1 large onion, chopped
1 garlic clove, minced
1 large carrot, diced
1 large celery rib, diced
2 cups canned stewed tomatoes, crushed
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
salt
pepper
parsley, chopped (for garnish)

Steps:

  • In large, heavy pot, brown beef lightly.
  • Drain off fat.
  • Add lentils, barley, water or stock, and beef broth.
  • Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
  • Add remaining ingredients and simmer about 1 1/2 hours.
  • Add extra liquid to give thickness desired.
  • Salt and pepper to taste.
  • Serve sprinkled with chopped parsley, if desired.

Nutrition Facts : Calories 128.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.5, Sodium 299.6, Carbohydrate 17.6, Fiber 6.4, Sugar 3.1, Protein 9.6

LENTIL-BARLEY HAM SOUP



Lentil-Barley Ham Soup image

"This hearty veggie-and-herb soup is light and easy to prepare, yet still has all the delicious flavor of my grandmother's original recipe," writes Priscilla Gilbert of Indian Harbour Beach, Florida.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 tablespoon butter
4 cups reduced-sodium chicken broth
1/2 cup dried lentils, rinsed
1/2 teaspoon each dried basil, oregano and rosemary, crushed
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
3/4 cup sliced fresh carrots
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1172mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges

LENTIL AND BARLEY SOUP



Lentil and Barley Soup image

Provided by Florence Fabricant

Categories     lunch, project, soups and stews, main course

Time 2h

Yield 4 generous servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrot
2 large cloves garlic, minced
1 tablespoon curry powder
6 cups vegetable or chicken stock
1 cup dry lentils
1/3 cup medium barley
Juice of 1 lemon
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro

Steps:

  • Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
  • Add the stock, bring to a simmer, then stir in the lentils and barley.
  • Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
  • Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 9 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1120 milligrams, Sugar 9 grams

ZESTY GREEK LENTIL AND BARLEY SOUP



Zesty Greek Lentil and Barley Soup image

A nutritious Greek lentil recipe, perfect for anytime of the year!

Provided by Marilena Leavitt

Categories     Vegetarian Soup

Time 1h

Yield 6

Number Of Ingredients 16

½ lb. dried, small, brown lentils
½ cup barley
6 TBSP. extra virgin olive oil
2 small onions, diced
2 medium carrots, diced
1 stalk celery (with the leaves)
6 cloves garlic
2 ----- bay leaves
1½ cups tomato sauce (passata)
7 cups water (or more)
1-2 tsp. smoked paprika
1 TBSP. dried Greek oregano
1 tsp. salt (or more)
--- ---- pepper to taste
3 TBSP. red wine or Balsamic vinegar
--- ---- best-quality finishing olive oil

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.

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