Barley And Lentil Soup
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Barley And Lentil Soup
  Barley    Lentils    Soups  
Last updated 6/12/2012 1:07:11 AM. Recipe ID 33039. Report a problem with this recipe.
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      Title: Barley and lentil soup
 Categories: None
      Yield: 1 Servings
 
      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)
 
  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.
  
        8    Servings
  
  Bon Appétit January 1991 Cynthia Paige Ward: Winston-Salem, North
  Carolina
  




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Recipe ID 33039 (Apr 03, 2005)

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