Barley Lentil Soup

From: Roxygirl in Colorado

On May 12, 2008

I liked the texture very much but found the flavor really bland. I think it was my homemade vegetable stock (spinach, broccoli) that contributed to this. I doctored it up with garlic powder and lemon juice and that helped. Roxygirl

From: JackieOhNo!

On May 7, 2008

Very tasty soup. I had some leftover lentils and barley from previous winter soups in my pantry, and this was the perfect way to use them up. In order to make it even heartier, however, I added some sliced linguica sausage that I had in the fridge.

From: Panthur

On Sep 24, 2006

Cheap and easy, can't ask for more than that. Thanks, Toni. I added a splash of white wine, I might add more next time, as well as more garlic, but that's just me. Hubby liked it as is. I served with a peice of garlic toast.

From: WindLass

On Sep 29, 2007

Yum!! I was looking for something along the lines of Amy's Organics Lentil soup. The flavors in this soup really aren't the same, but I didn't care because it was so good. It was super easy to make. It was perfect for a fall day and I'm looking forward to the left overs. I made the following changes: 1 Tbs dried minced onion for the fresh, double the carrots, no celery, upped the pearl barley to 1/2 cup, added 1 Tbs of apple cider vinegar, 1 Tbs vegan Worcestershire sauce, 1 tsp ground cumin, 1 can diced tomatoes undrained, no topping. Next time I may thicken up the broth a bit as a personal preference and cut the Worcestershire sauce down to 1/2 Tbs since that flavor was a little too strong.