Barley Lentil Soup

"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."
 
Download
photo by ALH7401 photo by ALH7401
photo by ALH7401
photo by Sarah_Jayne photo by Sarah_Jayne
photo by Annacia photo by Annacia
photo by PaulaG photo by PaulaG
Ready In:
55mins
Ingredients:
16
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

  1. I have fresh fennel greens, can they be added to the lentil, barley, carrots, celery, garlic, onion soup?
     
Advertisement

Reviews

  1. wow this is easy and really tasty. ive already made it three times for guests...i never use celery because i always forget to buy it...and i usually double or triple the recipe...i dont top it with yogurt. i find that it sometimes turns into stew so i have to add more water... the best tip i have is squeezing a bit of lemon and good extra virgin olive oil into the bowl for a more complex treat. the olive oil is optional, but the lemon juice really takes it to the next level.
     
  2. I made this in my slow-cooker. It was SUPERB!!! So good infact I made two extra lots (one after the other) and froze them. It is as good defrosted as it is fresh. My children love it and it costs almost nothing to make. THANK YOU
     
  3. A very nice soup. A little bland for my taste. I loved that there was no meat or potatoes, but I just didn't find enough flavor. After making the recipe in half (your version) and mine. I made the following changes. I added a bit more garlic, more celery, and a can of diced tomatoes. I also used all fresh herbs (more of the fresh of course) which I think gave it a brighter flavor. I used all vegetable stock (no water, that just "watered" it down for me), more pepper, but salt I do to taste. I think the fresh herbs and the tomatoes did it for me. That was all it needed. I did use the topping and mix a bit of lemon juice and zest in with the parsley and sour cream. It was a nice topping to the soup. Served with with a nice baguette that I grilled with some melted havarti. A nice complement to the soup.
     
  4. I didn't have vegetable broth, so I used chicken broth and also added a package of Knorr's vegetable soup mix. Incredibly flavourful! Will make this again.
     
  5. This soup is a great basic soup, but it definitely benefits from a few extra additions. I did not use marjoram but I did add some oregano and basil. I also added some pepper flakes and hot Italian sausage. The sausage was a great addition and actually added some extra sweetness to the soup. I loved the different flavours and the textures from the barley and lentils. Bowls kept getting refilled tonight! Thanks so much!
     
Advertisement

Tweaks

  1. I added 5 large white mushrroms, sliced, to the saute.
     
  2. Good but needs a boost. Adding a couple of chopped smokie sausages when sautéing the onion etc. Really boosts the flavour. A couple of tsp of cumin also help.
     
  3. Pretty easy, a nice tasting hearty soup. Didn't have thyme and marjoram, just added italian seasoning instead. Used chicken stock. We'll be making this again.
     
  4. Hearty but not heavy, this soup is so good! I was looking for a recipe after having a great lentil soup in a restaurant recently. This one was even better! I added a 14.5 oz can of diced tomatoes and used homemade chicken stock instead of vegetable stock. Also I added a lot of fresh thyme - I just threw in several big sprigs from the garden, the leaves fell off in the soup, no chopping necessary. Next time I will garnish it with crumbled bacon, that's the way it was served at the restaurant. This recipe is definitely a keeper!
     
  5. This was so good! Even my husband liked it, and he thinks soup doesn't qualify as food unless it's served with a pizza. I was a little worried about it being bland with a vegetable stock instead of a beef stock, but by the time it had simmered and I'd added the fresh parsley, it was delicious! This is definitely a keeper.
     

RECIPE SUBMITTED BY

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes