Lentil Barley Soup
Source of Recipe
newspaper clipping
Recipe Introduction
I love Lentils and I love barley.....so, what could be better?
List of Ingredients
4 slices bacon
1 cup chopped onions
1 cup thinly sliced carrot
1/2 cup lentils
4 cups water, divided
1/2 cup quick-cooking barley
1 (28-ounce) can crushed tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1 tablespoon sherry vinegar
1/2 teaspoon salt
Recipe
1. Cook the bacon in a large saucepan. Remove the bacon from the pot and
transfer to a plate lined with paper towel. Pour off all but 1 tablespoon of
the bacon fat. When the bacon is cool, chop it into 1/2-inch pieces.
2. Add the onions and carrots to the pot and cook, stirring, 2 minutes. Add
the lentils and 2 cups of the water and bring to a boil. Reduce the heat to
simmer, cover the pot partially with the lid. Simmer the lentils for 20
minutes, then add the additional 2 cups of water to the pot and bring it
back to a boil. Add the barley and cook, uncovered, another 10 minutes.
3. Stir in the tomatoes, basil, oregano, red pepper flakes, sherry vinegar,
salt and chopped bacon, and simmer the soup another 5 to 7 minutes, or until
the lentils and barley are tender. Makes 4 servings.
Nutritional Analysis
For each serving: 298 calories; 14 g. protein; 48 g. carbohydrates; 12 g.
fiber; 8 g. fat (3 g. saturated fat); 9 mg. cholesterol, 686 mg. sodium.
Serving Suggestions
Make a salad of arugula and thinly sliced endive. Top with canned or fresh
orange sections and thinly sliced onion. Drizzle with a dressing made from
orange juice, lots of freshly ground black pepper, salt, honey, extra-virgin
olive oil and apple cider vinegar.
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