Barley Lentil Soup Recipe Recipe

Name: Barley Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Extra virgin olive oil; 2 c. Minced onions - (abt 2 small onions); 2 x Garlic cloves - ( to 3) peeled, and crushed through a press; 1/2 c. Minced celery; 1 c. Minced carrot; 4 ounce Sliced mushrooms - (abt 2 c.); 1 c. Pearled barley rinsed under cool water, and liquid removed; 1 c. Lentils rinsed under cool water and liquid removed; 1 can Crushed tomatoes with Italian seasoning - (28 ounce); 2 x Vegetarian vegetable bouillon cubes; 10 c. Water or possibly more; 1 tsp Salt; 1/2 tsp Dry thyme leaves; 1/2 tsp Dry rosemary leaves; 5 1/2 c. Parmesan cheese divided

Servings: persons

1 Tbsp. Extra virgin olive oil
2 c. Minced onions - (abt 2 small onions)
2 x Garlic cloves - ( to 3) peeled, and crushed through a press
1/2 c. Minced celery
1 c. Minced carrot
4 ounce Sliced mushrooms - (abt 2 c.)
1 c. Pearled barley rinsed under cool water, and liquid removed
1 c. Lentils rinsed under cool water and liquid removed
1 can Crushed tomatoes with Italian seasoning - (28 ounce)
2 x Vegetarian vegetable bouillon cubes
10 c. Water or possibly more
1 tsp Salt
1/2 tsp Dry thyme leaves
1/2 tsp Dry rosemary leaves
5 1/2 c. Parmesan cheese divided

1
In a kettle or possibly Dutch oven, heat oil over medium-high heat.
2
Add in onions and garlic; brown slightly.
3
Stir in celery, carrot and mushrooms.
4
Cook till celery is soft.
5
Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 c. water.
6
Add in salt, thyme and rosemary.
7
Bring mix to a boil; cover and reduce heat to a simmer.
8
Cook for 1 1/2 hrs or possibly till barley and lentils are soft.
9
Add in more water if soup becomes too thick.
10
To serve, sprinkle each portion with 2 Tbsp.
11
Parmesan cheese.

1703

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. Extra virgin olive oil, 2 c. Minced onions - (abt 2 small onions), 2 x Garlic cloves - ( to 3) peeled, and crushed through a press, 1/2 c. Minced celery, and more.

Yes, Barley Lentil Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Lentil Soup Recipe

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