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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Barley Lentil Soup

Source: National Barley Foods Council

A hearty vegetable soup with lentils and barley.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	177.1

Total Carbs	32.3 g

Dietary Fiber	6.5 g

Sugars	4.4 g

Total Fat	0.6 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	285.8 mg

Protein	12.2 g

Sodium	832.8 mg

Dietary Exchanges 0.6 Fat, 0.9 Vegetables, 0.0 Fruits, 1.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup fresh mushroom slices 1.0
1 cup dried lentils 0.5
0 1/2 cup barley, pearl 1.0
1 tbsp tomato paste 1.5
1 1/2 tsp thyme, leaves, dried 1.0
1 tsp curry powder 0.5
0 1/2 oz bay leaf 3.0
3 each medium garlic cloves 1.0
1 tbsp chopped parsley 1.0
1 cup fresh chopped onion 2.0
2 tbsp fresh lemon juice 2.0
2 each medium carrots 1.0
1 tbsp Worcestershire sauce 1.0
1 each medium celery stalks 1.0
1 tsp salt 7.0
7 cup low sodium chicken broth 0.5
0 1/2 tsp black pepper 1.0
1 each cooking spray

Directions

Spray 4-quart saucepan with non-stick cooking spray.
Add onion and garlic; sauté 4 minutes, stirring occasionally.
Add carrots and celery; sauté 3 minutes longer, stirring occasionally.
Mix in 6 cups broth, mushrooms, lentils, barley, tomato paste, thyme, curry powder and bay leaf. Bring to a boil.
Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy.
Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper.
Remove bay leaf and serve.