Free Recipe Barley and Lentil Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Barley and Lentil Soup Recipe
3 tb Olive oil
2 lg 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 ts Dried basil; crumbled
1 ts Dried oregano; crumbled
6 cn (14 1/2-oz) beef broth
1 cn (28-oz) crushed tomatoes
2 tb Tomato paste
1 c Pearl barley
1 c Lentils
Salt and pepper
1/4 c Chopped fresh parsley;
-(optional)
Barley and Lentil Soup Preparation
Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and saute 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. 8 Servings Bon Appetit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina on Feb 24, 1998
Cooking Temperature:
Recipe Serves: 1
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