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Barley Lentil Soup
Source: National Barley Foods Council

A hearty vegetable soup with lentils and barley.

Prep Time: 20 minutes
Cook Time: 70 minutes
Difficulty: Easy

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
, 1 Vegetables , 2 Starch
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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3 each  medium garlic cloves
1 cup  fresh chopped onion
2 each  medium carrots
1 each  medium celery stalks
7 cup  low sodium chicken broth
1 1/2 cup  fresh mushroom slices
1 cup  dried lentils
0 1/2 cup  barley, pearl
1 tbsp  tomato paste
1 1/2 tsp  thyme, leaves, dried
1 tsp  curry powder
0 1/2 oz  bay leaf
1 tbsp  chopped parsley
2 tbsp  fresh lemon juice
1 tbsp  Worcestershire sauce
1 tsp  salt
0 1/2 tsp  black pepper
1 each  cooking spray
  1. Spray 4-quart saucepan with non-stick cooking spray.
  2. Add onion and garlic; sauté 4 minutes, stirring occasionally.
  3. Add carrots and celery; sauté 3 minutes longer, stirring occasionally.
  4. Mix in 6 cups broth, mushrooms, lentils, barley, tomato paste, thyme, curry powder and bay leaf. Bring to a boil.
  5. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy.
  6. Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper.
  7. Remove bay leaf and serve.

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