Wednesday, September 16, 2009

Barley Lentil Soup



2 to 3 cloves garlic, finely chopped
1 cup chopped onion
2 medium carrots, peeled and chopped
1 stalk celery, chopped
7 cups salt-reduced, fat-free chicken broth, divided
1-1/2 cups small fresh button mushrooms, sliced
1 cup lentils, rinsed
1/2 cup pearl barley
1 tablespoon tomato paste
1-1/2 teaspoons dried leaf thyme, crushed
1 teaspoon curry powder
1 bay leaf
1 tablespoon finely chopped Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper

Spray 4-quart saucepan with non-stick cooking spray. Add onion and garlic; sauté 4 minutes, stirring occasionally. Add carrots and celery; sauté 3 minutes longer, stirring occasionally. Mix in 6 cups broth, mushrooms, lentils, barley, tomato paste, thyme, curry powder and bay leaf. Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy. Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf and serve. Makes 8 servings.

Per serving: 186 calories, 10g protein, 31g carbohydrate, 10g fiber, 4g fat, 4mg cholesterol, 1092mg sodium.

Recipe from: Barley Foods

******

This was absolutely delicious! I will definitely make this again. I had some barley and some lentils and wanted to use them up. I just used a large pot, put a little olive oil in the bottom to brown the garlic and onion. Did not have tomato paste either and when I told DH he said he didn't like the idea of that added anyway. Oh yea, I didn't have celery or mushrooms either, so those would have added more flavor.

Good grief. Looking at the recipe again I see that I forgot to add the last 5 ingredients, probably because it said add them at the end. I did go out and pick a bay leaf from my tree that I got quite a few years ago, it was about 6" high, it's now about 3' tall. Store bought bay leaves do not compare at all. I don't usually add salt and pepper to a dish, letting us do that ourselves for our own tastes.

I am trying to add more grains to our meals. This was a hit with both of us.

Served it with Oatmeal bread made in my bread machine yesterday while I was out gardening.




Zone 10 ~ s.e. FL


5 comments:

Marti said...

That sounds really good. Have you posted your oatmeal bread recipe?

The Thrifty Countrywoman said...

That sounds really flavorful! We practically live on soup here in the Fall and Winter. Will have to give it a try. Thanks for the recipe! It must be nice to have your own Bay tree. Don't think I've ever tasted really fresh bay. I'm sure it must be a thousand times better than those little dried out ones you get in the spice section!

Jane

FlowerLady said...

Marti ~ I posted the bread recipe since I hadn't done that yet.

Jane ~ I wish you could taste fresh bay leaves, there is just no comparison.

Bon Apetit ~ FlowerLady

L. D. Burgus said...

We really like Progresso's Lentil soup so this looks like a good homemade version of it. The barley would probably not make it into my receipe, maybe a little. Thanks for sharing.

Mrs. Mac said...

You cook like I do ;) leaving out stuff and adding other things .. makes for 'eating local' and what's in season (or in my pantry) a reality. This sounds like a good meal to try as soon as we get our cold weather (five months of snow)!