Barley Lentil Soup
Try this Barley Lentil Soup recipe, or contribute your own. "Celery" and "St. louis p" are two of the tags cooks chose for Barley Lentil Soup.
Yield: 12 Ready in 1 hours
1 people trying soon
|2 Vegetarian vegetable|
|1/2 cCelery; chopped|
|1/2 tsDried thyme leaves|
|1 canCrushed tomatoes|
|2 clovesGarlic; ( up to 3), Crushed through a press|
|1/2 tsDried rosemary leaves|
|1 tbolive oil|
|1 cLentils; rinsed under cold Water and drained|
|10 cWater; or more|
|1 cPearled barley; rinsed under Water and drained|
|5 1/2 cParmesan cheese; divided|
|4 ozSliced mushrooms; (abt 2)|
|2 conions; (abt 2), Chopped|
|1 ccarrot; Chopped|
Barley Lentil Soup Preparation
In a kettle or Dutch oven, heat oil over medium-high heat. Add onions and garlic; brown slightly. Stir in celery, carrot and mushrooms. Cook until celery is soft. Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 cups water. Add salt, thyme and rosemary. Bring mixture to a boil; cover and reduce heat to a simmer. Cook for 1 1/2 hours or until barley and lentils are soft. Add more water if soup becomes too thick. To serve, sprinkle each portion with 2 tablespoons Parmesan cheese. Yield: 12 (1-cup) servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Charlotte Balcomb Lane Formatted for MasterCook by Susan Wolfe - email@example.com
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