Sunday, 10 July 2016

Barley and Lentil Soup


Barley and Lentil Soup
1/3 cup green-brown lentils, rinsed and drained
1/2 onion, finely chopped
1 carrot, finely chopped
2 cups Swish chard, or spinach, coarsely chopped and packed
1-1/2 cloves garlic, minced (I love garlic so used 2)
1 tbsp olive oil
1/2 tsp ground cumin
2 cups chicken broth
2 cups water
1/3 cup pearl barley
3/4 cup canned tomatoes (diced or chopped)
salt and pepper to taste


Heat the oil in a large pot over medium heat.  Add the onion and saut√© 3-4 minutes until soft.  Add the carrots, then saut√© 5 minutes with occasional stirring, until they are golden-coloured.  Add the garlic and stir 1 minute, then add the cumin and stir 1 minute.  Pour in the broth, water and barley.  Bring to a boil, reduce the heat, cover and simmer 25 minutes.
Stir in the tomatoes and lentils.  Continue to simmer, covered, until the lentils and barley are tender, 25-30 minutes.
Add the Swiss chard or spinach to the soup, cover and simmer until the chard is tender, about 5 minutes.  Season with salt and pepper to taste.  Thin the soup with more broth or water, if desired.

Makes 5 servings.  The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

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