Lentil Barley Soup
- Ready In:
- 4hrs 20mins
- Ingredients:
- 12
- Yields:
-
10 cups
- Serves:
- 10
ingredients
- 1 cup lentils
- 4 green onions, sliced
- 1 carrot, sliced
- 2 celery, including leaves, sliced
- 1 teaspoon oregano
- 1⁄4 cup barley
- 12 cups broth
- 1 (16 ounce) can chopped tomatoes
- 6 tablespoons juice
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Place the lentils, green onions, carrot, celery, oregano, barley, and broth in a large pot, and bring to a boil over high heat.
- Lower the heat to low and simmer, uncovered, until the soup has thickened and reduced by about one quarter, about 2 hours.
- Add the tomatoes, juice, and vinegar, and cook for 2 hours. Add salt and pepper.
- Refrigerate overnight, up to three days. Gently reheat.
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RECIPE SUBMITTED BY
I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.