Barley Lentil Soup

This recipe provided by FoodHero.org

Barley Lentil Soup

4.10 from 11 votes
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 cups
Course: Mains & Sides
Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil
  • 1 clove garlic, minced or 1/4 tsp garlic powder
  • 1 cup sliced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 can (15 oz.) stewed, diced tomatoes
  • 3 cups chicken or vegetable broth, or water
  • 3 cups water
  • 1 cup dry lentils
  • 2/3 cup barley
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste

Method
 

  1. Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
  2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
  3. Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
  4. Serve hot in a soup bowl.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
  • Use any fresh, frozen, or canned vegetables you have on hand.