Barley And Lentil Soup With Swiss Chard Recipes

BARLEY AND LENTIL SOUP WITH SWISS CHARD

Barley and Lentil Soup with Swiss Chard image

Categories Soup/Stew Bean Leafy Green Low Fat Quick & Easy Low Cal High Fiber Low/No Sugar Barley Lentil Winter Healthy Chard Bon Appétit

Yield Makes 10 first-course or 6 main-course servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

Steps:

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

BARLEY AND LENTIL SOUP WITH SWISS CHARD

Barley and Lentil Soup With Swiss Chard image

Make and share this Barley and Lentil Soup With Swiss Chard recipe from Food.com.

Provided by Hey Jude

Categories Grains

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 cloves garlic, minced
2 1/2 teaspoons cumin
10 cups low sodium chicken broth or 10 cups vegetable broth
2/3 cup pearl barley
1 (14 1/2 ounce) can diced tomatoes with juice
2/3 cup dried lentils
4 cups packed coarsely chopped swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill
freshly grated parmesan cheese (optional)

Steps:

Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute until onions are golden brown, about 10 minutes; add garlic and stir 1 minute; mix in cumin; stir 30 seconds; add 10 cups broth and barley and bring to a boil; reduce heat, partially cover and simmer 25 minutes.
Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill.
Season soup with salt and pepper.
Serve with Parmesan sprinkled on top, if desired.

Nutrition Facts : Calories 293.5, Fat 5.6, SaturatedFat 1.2, Sodium 345.1, Carbohydrate 47.7, Fiber 12.8, Sugar 6.9, Protein 17.6

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