Serves 6
330 cal · 120 min
Lentil Barley Soup
Recipe GLPR40752876a9bc4d
A hearty and nourishing vegetable soup combining tender lentils and pearl barley with aromatic herbs, fresh carrots, and scallions. Simmered until the grains are soft and flavors meld together, then brightened with a splash of red wine vinegar just before serving. This wholesome soup is perfect for a satisfying meal any time of year.
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Ingredients
2 cups dried lentils, rinsed
4 scallions, trimmed and cut into 2-inch pieces
5 carrots, peeled and chopped into 1/2-inch pieces
2 teaspoons dried oregano
½ cup pearl barley
12 cups water
1 can (14.5 oz) canned low-sodium whole peeled tomatoes, coarsely chopped
1 tablespoon red wine vinegar
½ teaspoon salt
Directions
Rinse the dried lentils thoroughly under cold running water and drain well.
In a large soup pot, combine the rinsed lentils, scallions, carrots, oregano, pearl barley, and water.
Bring the mixture to a boil over high heat, then reduce to low heat and simmer uncovered for 1 hour, until the lentils and barley begin to soften.
Stir in the chopped canned tomatoes with their juice and continue simmering uncovered for 45 minutes, until the lentils are fully tender and the barley is soft.
Just before serving, stir in the red wine vinegar and salt to taste. Ladle into bowls and serve hot.
