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Lentil and Vegetable Barley Soup

User Rating 5 Star Rating (1 Review)

By

Updated September 18, 2008

Heartburn-friendly vegetarian recipe.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cups sliced mushrooms
  • 8 cups water
  • 1 cup dry lentils
  • 1/4 cup dry pearl barley
  • 1/2 tsp cumin
  • 1/4 cup fresh chopped parsley
  • 2 tsp Worcestershire sauce
  • 3/4 tsp salt
  • 1/2 cup (2 oz) feta cheese

Preparation:

  • In a large saucepan, over medium-high heat, add olive oil
  • Saute for 1 minute
  • Add celery, carrots, and mushrooms
  • Saute for 2 minutes
  • Add water, lentils, barley, cumin, parsley, and Worcestershire sauce
  • Bring to a boil then reduce heat to a simmer
  • Cook the soup for 40 minutes to an hour or until the lentils are softened and the soup is thick. Add more water if the soup gets too thick before lentils are soft
  • Season with salt and serve with crumbled feta cheese on top
Makes 4 servings.
User Reviews

Reviews for this section have been closed.

 5 out of 5
You should try this recipe, Member amy_turn

I made this recipe and found it quite delicious and digested really well. The only thing i found was their was too many mushrooms, so i just cut down on on measurements and cause i like thick soup, i also put more lentils and barley in it and more carrots. But anyway you may like the recipe the way it is, i just found the mushrooms too strong. good luck with it.

16 out of 17 people found this helpful.

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