Monday, December 27, 2010

Barley Lentil Soup

This recipe is super, super easy, and I've found it to be a great last minute recipe - you'd have to keep lentils and barley on hand, of course...

Makes 8 servings.

Olive oil
1 Cup sliced onion
1 teas. minced garlic
3 cups water
3 cups vegetable broth (I usually do half chicken broth)
2 cups frozen soup vegetable, thawed
1 can (14 oz.) diced tomatoes
1 cup lentils, red or brown
2/3 cup pearled barley
1 teas dried oregano
1 teas dried basil
1 bay leaf
1/2 teas. dried thyme
1/8 teas. black pepper

Coat large saucepan or Dutch oven with olive oil; heat over medium-high heat.  Add onions and garlic; cook and stir 2 minutes or until golden brown.

Add all remaining ingredients and stir together.  Bring to boil.  Reduce heat; simmer, stirring occasionally, 50 minutes or until barley is tender.  Remove bay leaf, and serve immediately.


  1. what's "frozen soup vegetable?" is that frozen veggie soup, frozen veggies...?

  2. Frozen veggies... I used the carrot, corn, green bean, lima bean combo, I believe, but you probably could use whatever is your favorite! =)