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Barley Vegetable Soup with Lentils

User Rating 5 Star Rating (5 Reviews)

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Barley Vegetable Soup with Lentils
Getty Images / John Freeman
Vegetarian barley lentil soup combines whole grains, high-protein lentils and plenty of healthy and high-fiber vegetables, so it just couldn't possibly be more good for you! This vegetarian barley soup recipe is very low in fat, as it uses no oil, butter or margarine, and, as a vegan recipe, it is naturally cholesterol-free. Barley Lentil Vegetable Soup. Recipe courtesy of the National Barley Foods Council.

Like cooking with barley? Here's more healthy barley recipes to try.

Ingredients:

  • 2-3 cloves garlic, finely chopped
  • 1 cup chopped onion
  • 2 medium carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 7 cups vegetable broth, divided
  • 1 1/2 cups fresh mushrooms, sliced
  • 1 cup lentils, rinsed
  • 1/2 cup pearl barley
  • 1 tbsp tomato paste
  • 1 1/2 tsp dried thyme
  • 1 tsp curry powder
  • 1 bay leaf
  • 1 tbsp finely chopped Italian parsley
  • 2 tbsp fresh lemon juice
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

Preparation:

Spray 4-quart saucepan with non-stick cooking spray. Add onion and garlic; sautee 4 minutes, stirring occasionally. Add carrots and celery; sautee 3 minutes longer, stirring occasionally.

Mix in 6 cups vegetable broth, mushrooms, lentils, barley, tomato paste, thyme, curry powder and bay leaf. Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy.

Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf and serve. Makes 8 servings.

Per serving: 186 calories, 10g protein, 31g carbohydrate, 10g fiber, 4g fat, 1092mg sodium.

See also: More easy homemade vegetable soup recipes

User Reviews

Reviews for this section have been closed.

 5 out of 5
Lentil Soup, Guest mkrz

Worked with what I had in the house. Didn't have any barley or worcheshire sauce, added a potato, small bits of cauliflower and kale (instead of parsley), diced tomato (instead of paste). I think the very interesting addition of curry and the large amount of mushrooms made the overall flavor work so well... the lemon finish was perfect!

8 out of 8 people found this helpful.

See all 5 reviews

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