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Lentil Barley Soup

By: Myrtle Brandt

"'I get frequent requests from my family for this thick, full-flavored soup in the winter,' reports Myrtle Brandt of Morris, Manitoba, 'especially on -35 degrees F days, which are not uncommon here!'"

Rate/Review | Read Reviews (23)

Prep Time:
15 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 medium onion, chopped
3/4 cup thinly sliced celery
1 garlic clove, minced
1 tablespoon margarine
2 quarts water
1 (28 ounce) can diced tomatoes, undrained
1 (1.8 ounce) package vegetable soup mix
3/4 cup dry lentils
3/4 cup medium pearl barley
1/4 teaspoon pepper
2 medium carrots, thinly sliced
1/2 cup shredded reduced-fat Swiss cheese (optional)

Directions

In a soup kettle or Dutch oven, saute onion, celery and garlic in margarine until tender. Add water, tomatoes, soup mix, lentils, barley and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until lentils and barley are tender. Add carrots; simmer 20-25 minutes longer or until the carrots are tender. Garnish with cheese if desired.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared without cheese) equals 125 calories, 405 mg sodium, trace cholesterol, 23 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.