Barley And Lentil Soup

Course : Lentils
Serves: 8
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3 Tablespoons olive oil
2 Large onions -- chopped
4 cloves garlic -- chopped
3 medium carrots -- sliced
4 medium celery stalks -- chopped
1 medium red bell pepper -- chopped
8 medium oil-packed sun-dried tomatoes -- drained, chopped
2 Teaspoons dried basil -- crumbled
1 Teaspoon dried oregano -- crumbled
6 Cans beef broth -- (14 1/2 ounce)
1 Can crushed tomatoes -- (28 ounce)
2 Tablespoons tomato paste
1 cup pearl barley
1 cup lentils
1 teaspoon salt and pepper
1/4 Cup chopped fresh parsley (optional)

Preparation / Directions:

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.


Nutritional Information:

2376 Calories (kcal); 46g Total Fat; (17% calories from fat); 149g Protein; 358g Carbohydrate; 0mg Cholesterol; 8279mg Sodium

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