Barley and lentil soup

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 larges Onions; chopped
4 Garlic cloves; chopped
3 Carrots; sliced
4 Celery stalks; chopped
1 Red bell pepper; chopped
8 Oil-packed sun-dried tomatoes; drained, chopped
2 teaspoons Dried basil; crumbled
1 teaspoon Dried oregano; crumbled
6 cans (14 1/2-oz) beef broth
1 can (28-oz) crushed tomatoes
2 tablespoons Tomato paste
1 cup Pearl barley
1 cup Lentils
Salt and pepper
¼ cup Chopped fresh parsley; (optional)
8 Servings

Directions

Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.

Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1½ hours.

Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.

Bon Appétit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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