Barleyandlentilsoup Recipes

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LENTIL BARLEY SOUP



Lentil Barley Soup image

Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon butter
1 can (49-1/2 ounces) chicken broth
3 medium carrots, chopped
1/2 cup dried lentils
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken or turkey
1/2 cup quick-cooking barley
2 medium fresh mushrooms, chopped
1 can (28 ounces) crushed tomatoes, undrained

Steps:

  • In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 949mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Steps:

  • In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
  • Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
  • Stir in chopped parsley before serving.
  • To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

BARLEY, LENTIL AND MUSHROOM SOUP



Barley, Lentil and Mushroom Soup image

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

Provided by Diana Hagewood Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

¼ cup olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
¾ cup pearl barley
¾ cup dry brown lentils
⅓ cup dried porcini mushrooms, rinsed
2 quarts low-sodium beef broth
¼ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon freshly ground black pepper
1 bay leaf
4 cups sliced button mushrooms
1 tablespoon dry sherry

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
  • Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 33 g, Fat 8.9 g, Fiber 10.3 g, Protein 14 g, SaturatedFat 1.5 g, Sodium 106.7 mg, Sugar 3.7 g

BEEF BARLEY LENTIL SOUP



BEEF BARLEY LENTIL SOUP image

Start this in the slow cooker before heading out to work and come home on a cold winter afternoon to the wonderful aroma of hot, hearty beef barley soup. Yum--what a treat. From Tasteofhome.com

Provided by Ellen Bales

Categories     Vegetable Soup

Time 8h30m

Number Of Ingredients 12

1 lb beef for stew, cut into bite-size pieces
1 medium onion, chopped
2 c red potatoes, cubed
1 c chopped celery
1 c chopped carrots
1 c dried lentils, rinsed
1/2 c medium pearl barley
8 c water
2 tsp beef bouillon granules
1 tsp salt
1/2 tsp lemon pepper
2 can(s) (14.5 oz. ea.) stewed tomatoes

Steps:

  • 1. Put the meat into a 5-qt. slow cooker. Layer with onion, potatoes, celery, carrots, lentils, and barley.
  • 2. Combine the water, bouillon, salt and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
  • 3. Add the tomatoes; cook 2 hours longer.
  • 4. Can use ground beef instead of stew beef. Brown beef with onion before putting in slow cooker. If you have to leave for more than 6 hours, you could add the tomatoes at the start, but use chopped tomatoes instead of stewed.

PEARL BARLEY VEGETABLE SOUP RECIPE



Pearl Barley Vegetable Soup Recipe image

The Pearl Barley Vegetable Soup is a wholesome dish that you can make for weeknight dinners. Barley is a versatile cereal grain with a rich nutlike flavour and a chewy, pasta-like consistency. Barleys rich fiber content, helps removes cholesterol-containing bile, prevent blood sugar levels from rising too high in people with diabetes and more. When the weather's cold, a big pot of barley soup will not only improve your health, but will also make for a delicious meal for dinner. Serve the Pearl Barley Vegetable Soup, along with a warm Masala French Toast for lunch or dinner. Other recipes that you can try are: Light And Healthy Spinach Soup Recipe Light And Creamy Broccoli Soup Recipe Potato and Spring Onion Soup Recipe

Provided by Archana Doshi

Time 50m

Yield Makes: 2 Servings

Number Of Ingredients 14

1/2 cup Barley (seeds) , soaked for 5 to 6 hours
1 teaspoon Extra Virgin Olive Oil
1 Onion , finely chopped
2 cloves Garlic , finely chopped
1 Stalk Celery , finely chopped
1 Carrot (Gajjar) , diced small
1 Potato (Aloo) , peeled and diced small
200 grams Button mushrooms , quartered
1 Bay leaf (tej patta)
4 cups Vegetable stock
Parsley leaves , for garnishing
1 teaspoon Whole Black Peppercorns , coarsely grounded
Salt , to taste
Red Chilli powder , to taste

Steps:

  • To begin making the Pearl Barley Vegetable Soup, make sure you have soaked the barley for at least 5 to 6 hours. The soaking process helps to cook the grains faster and more evenly.
  • Our next step is to get all the ingredients ready. If you don't have vegetable stock ready, you can use water, but you will have to adjust the taste and spices accordingly once the soup is ready.
  • We will use a pressure cooker method to cook the Pearl Barley Vegetable Soup. If you plan to use the saucepan method, continue with the similar procedure, but cook until the barley has cooked through completely and is edible.
  • Heat oil in the pressure cooker on medium heat; add the onions, garlic and celery. Saute for a couple of minutes until they become lightly tender. Add the remaining ingredients, except the parsley and give it a good stir. Check the salt and spice levels and adjust to suit your taste.
  • Cover the pressure cooker, place the weight on and cook until you hear 3 to 4 whistles. After 3 to 4 whistles, turn the heat to low and simmer the soup for another 5 to 10 minutes. After which, turn off the heat.
  • Allow the pressure cooker to rest until the pressure releases naturally. The cooking process continues in the cooker as long as there is pressure inside it.
  • Once the pressure is released, you can open the cooker and the soup will be ready. Do check if the barley is cooked through, sometimes the age of the grain makes it take a little longer than expected. Check the salt and spice levels, adjust to suit your taste and stir in the parsley.
  • Serve the Pearl Barley Vegetable Soup as a wholesome meal for weeknight dinner along with warm Masala French Toast.

SOUTHWEST BARLEY & LENTIL SOUP



Southwest Barley & Lentil Soup image

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 12

1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced
4 medium carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) dried brown lentils, rinsed
1 can (15 ounces) black beans, rinsed and drained
3/4 cup medium pearl barley
1/2 cup frozen corn
10 cups reduced-sodium chicken broth

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.

BARLEY AND LENTIL SOUP



Barley and Lentil Soup image

Make and share this Barley and Lentil Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, minced
3 carrots, sliced
4 stalks celery, chopped
1 red bell pepper, chopped
8 sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons dried basil
1 teaspoon dried oregano
6 (14 1/2 ounce) cans beef broth (ready to serve)
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup dried lentils
salt and pepper
1/4 cup chopped fresh parsley

Steps:

  • In a large saucepan, add oil and heat over medium-high heat.
  • Add onions and garlic; saute onions for 10 minutes or until clear.
  • Add next 6 ingredients.
  • Cook until red bell pepper is just softened, stirring occasionally.
  • Add 5 cans of broth, tomatoes, and tomato paste.
  • Bring to a boil.
  • Stir in barley and lentils.
  • Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
  • Add more broth to reach desired consistency.
  • Add salt and pepper to taste.
  • Ladle into soup bowls and sprinkle with parsley.

BARLEY AND LENTIL SOUP



Barley and Lentil Soup image

Provided by Cynthia Paige Ward

Categories     Soup/Stew     Bean     Tomato     Vegetable     Low Cal     High Fiber     Lunch     Barley     Lentil     Winter     Healthy     Bon Appétit     North Carolina     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 16

3 tablespoons olive oil
2 large 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 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled
6 14 1/2-ounce cans (about) beef broth
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup lentils
Salt and pepper
1/4 cup chopped fresh parsley (optional)

Steps:

  • 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.

LENTIL BARLEY SOUP {VEGAN}



Lentil Barley Soup {Vegan} image

Lentil barley soup {vegan}

Provided by Esther Schultz

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

1 tbsp olive oil
1 onion, diced
2 ribs celery, diced
2 large carrots, diced
4 cloves garlic, minced
6 cups vegetable stock
1 28 ounce can diced tomatoes
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
½ tsp dried rosemary
½ tsp dried oregano
¼ tsp ground black pepper

Steps:

  • In a dutch oven or large pan, heat the olive oil over a medium heat.
  • Add the onion, celery, carrots, and garlic.
  • Stir, cover, and cook gently until tender (about 5 minutes).
  • Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
  • Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
  • Season with salt and black pepper if necessary.
  • Serve with French bread.

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