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.
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what's "frozen soup vegetable?" is that frozen veggie soup, frozen veggies...?
ReplyDeleteFrozen veggies... I used the carrot, corn, green bean, lima bean combo, I believe, but you probably could use whatever is your favorite! =)
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