Lentil Barley Soup

Sauteed vegetables and herbs mixed with lentils, chicken broth, plum tomatoes, dried barley, and brown sugar. Soup is simmered until lentils are soft. Served hot, seasoned with chopped parsley, salt and pepper.

Ingredients -

2 tablespoons Olive Oil
2 cups chopped Onions
2 cups diced Carrots
1 tablespoon Minced Garlic
1-2 teaspoons Ground Cumin
1 cup Dried Lentils
4 cups Chicken Broth
1 can (28 oz.) Plum Tomatoes, chopped, with their juices
1 tablespoon Brown Sugar
1/2 cup Dried Barley
1/2 cup chopped Parsley
Salt and Pepper, to taste

Preparation:

1. Add olive oil to stockpot. Heat over medium high heat.

2. Add onions and carrots to stockpot. Saute 5 minutes. Add garlic and saute additional 2 minutes.

3. Add cumin and cook additional minute.

4. Stir in dried lentils, chicken broth, plum tomatoes, and brown sugar.

5. Bring mixture to a boil over high heat, reduce to low, and cook 5 minutes, partially covered.

6. Add dried barley, cover partially, and cook 45 minutes.

7. Stir in parsley and season to taste with salt and pepper.

Lentil Soup Tip

Source Of Iron

Lentils are an important source of iron. Eating lentils in combination with foods rich in vitamin C, will help the body absorb the iron more efficiently.

Lentil Soup Tip

Soluble Fiber

Lentils contain soluble fiber, which helps clean the digestive system. Soluble fiber can also reduce cholesterol.

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