Time 1h5m Yield 8-10 servings (about 2-1/2 quarts). Number Of Ingredients 14 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.
Time 1h10m Yield 12 servings (4-1/2 quarts). Number Of Ingredients 12 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.
Time 55m Yield 6 serving(s) Number Of Ingredients 16 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.
Yield Serves 8 Number Of Ingredients 16 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.
Time 1h30m Yield 8 Number Of Ingredients 14 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.
Time 2h25m Yield 8 serving(s) Number Of Ingredients 16 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.
Time 10h10m Yield 10 Number Of Ingredients 10 Steps:
Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water. Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.
Yield Makes 10 first-course or 6 main-course servings Number Of Ingredients 11 Steps:
Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
More about “barley lentil soup recipes”
Time 2h Yield 4 generous servings Number Of Ingredients 12 Steps:
Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder. Add the stock, bring to a simmer, then stir in the lentils and barley. Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary. Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.
