Lentil Barley Soup

Submitted by: Christine Fontes

Makes: n/a

  • 3/4 c. chopped onion
  • 3/4 c. chopped celery
  • 2-3 cloves of garlic, minced
  • 1/4 c. butter or margarine
  • 6-8 c. water
  • 1 (28 oz) can of cut up tomatoes
  • 3/4 c. dry lentils, rinsed and drained
  • 3/4 c. pearl barley
  • 6 vegetarian bouillon cubes
  • 1 t. dried rosemary, crushed
  • 1 t. dried oregano, crushed
  • 1/2 t. pepper
  • 1 c. thinly sliced carrots
  • Shredded swiss cheese, optional

In stock pot, cook onion, celery, and garlic in hot butter till tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add carrots and simmer for 20 more minutes or until carrots are tender.

Add more water, if desired, to reach your preferred thickness. (I found 7 1/2 cups works well.)

Ladle into soup bowls and top with cheese.

"Since this soup freezes well, I often double the recipe and put some in the freezer."


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