Servings | 10 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 1 Hour, 30 Minutes |
Total Time | 1 Hour, 40 Minutes |
Difficulty | Easy |
Main Ingredient | Barley; Lentils |
Category | Beans & Legumes; Rice & Grains |
Meal | Lunch; Dinner |
Type | Main Dish; Side Dish |
Subtype | Soup |
Cook Method | Boiling; Sautéing |
Diet |
1 tablespoon vegetable oil
1 teaspoon garlic minced
1 cup sliced onion
1 cup sliced carrots
1 cup sliced celery
1 can (15 ounces) stewed, diced tomatoes
3 cups vegetable broth, or water
3 cups water
1 cup dry lentils
2⁄3 cup barley
1⁄2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Using medium to high heat and a large pot, sauté the onion and garlic for two minutes or until a golden color is reached.
Combine the rest of the ingredients with the onion and garlic and heat until boiling.
Decrease the heat and cover the pot with a lid. Simmer the mixture for one to one-and-a-half hours until the barley and lentils are soft.
Refrigerate leftovers within 2-3 hours. Serve hot. When the soup cools, keep it in the refrigerator.
Calories: 160 cal
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 510mg
Carbohydrate: 28g
Fiber: 6g
Sugar: 4g
Protein: 8g