Red Lentil And Barley Soup 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

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

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.

RED LENTIL AND BARLEY SOUP



Red Lentil and Barley Soup image

Lentils have played a dominant role in Middle Eastern cooking since ancient times. This is a thick an hearty soup almost a stew.

Provided by morgainegeiser

Categories     Southwest Asia (middle East)

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
4 garlic, gloves crushed
6 1/2 cups vegetable stock
1 cup red lentil, uncooked
1/2 cup barley, uncooked
1 tablespoon dried basil
1 tablespoon dill weed
1/4 teaspoon dried thyme
2 bay leaves

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.

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

RED LENTIL SOUP WITH TURNIP AND PARSLEY



Red Lentil Soup with Turnip and Parsley image

This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 10

2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
3 celery stalks, finely diced
1 1/2 cups chopped tomatoes
1 1/2 cups dried red lentils
1 turnip, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon red-wine vinegar (optional)
Coarse salt and pepper

Steps:

  • In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
  • Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
  • Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.

Nutrition Facts : Calories 177 g, Fat 4 g, Fiber 6 g, Protein 11 g, SaturatedFat 1 g

BEEF BARLEY LENTIL SOUP



Beef Barley Lentil Soup image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

INDIAN BARLEY AND RED LENTIL SOUP



Indian Barley and Red Lentil Soup image

Number Of Ingredients 1

1 batch 2 tablespoons canola oil; 6 scallions, chopped, white and green parts separated; 4 cloves garlic, chopped; 1 tablespoon finely chopped ginger; 2 tablespoons tomato paste; 1 1/2 tablespoons curry powder; 1 13.5-ounce can coconut milk; 1 cup dried red lentils; 1 cup pearl barley; kosher salt; 1 cup yogurt

Steps:

  • Heat the oil in a large pot over medium heat. Add the scallion whites, garlic, and ginger. Cook, stirring frequently, until soft, 3 to 4 minutes. Add the tomato paste and curry powder. Cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the coconut milk, lentils, barley, 4 cups water, and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils and barley are tender, 35 to 45 minutes (adding more water if needed to loosen). Serve topped with the scallion greens and yogurt.

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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