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Nutrition Facts
Serving Size 1 (172g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock
Calories 177
Calories from Fat 25		(14%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 20mg		0%
Potassium 443mg		12%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 12.0g	48%
	Sugars 2.2g
Protein 9.7g		19%
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Barley Lentil Soup

Recipe #136977 | 55 min | 10 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Sep 11, 2005

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.

SERVES 6 (change servings and units)

Ingredients

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 green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped

Topping

1/4 cup nonfat plain yogurt (optional) or low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Directions

1
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.
2
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.
3
Stir in chopped parsley before serving.
4
To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

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Featured Reviews for This Recipe

From: tinctoria

On Jul 14, 2009

0 people found this review helpful

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From: carole in orlando

On Jun 23, 2009

I fixed this for lunch and it was very nice. I would like a little more seasoning, however. Next time I will add some Italian sausage, I think. I liked the barley mixed with the lentils and it is a terrific Weight Watchers soup at 3 points. Thanks, Carole in Orlando

0 people found this review helpful

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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.

4 people found this review helpful

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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.

4 people found this review helpful

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