Tomato Lentil And Barley Soup Recipes

BARLEY, LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

BARLEY AND LENTIL SOUP

Steps:

• Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
• Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
• Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.

LENTIL BARLEY SOUP

Steps:

• Place all ingredients except salt into a large pot and bring to a simmer.
• Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
• Add salt to taste and spinach, if desired.
• Cook briefly until spinach is wilted but still bright green.
• This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
• To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
• Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
• Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
• Cook briefly until spinach is wilted but still bright green.

BARLEY LENTIL SOUP

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

TOMATO BARLEY SOUP

Steps:

• In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
• Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
• Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

BARLEY AND LENTIL SOUP

Steps:

• In a large saucepan, add oil and heat over medium-high heat.
• Add onions and garlic; saute onions for 10 minutes or until clear.
• Add next 6 ingredients.
• Cook until red bell pepper is just softened, stirring occasionally.
• Add 5 cans of broth, tomatoes, and tomato paste.
• Bring to a boil.
• Stir in barley and lentils.
• Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
• Add more broth to reach desired consistency.
• Add salt and pepper to taste.
• Ladle into soup bowls and sprinkle with parsley.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

TOMATO LENTIL BARLEY SOUP

Steps:

• Combine the lentils and barley in a large soup pote with the water and bring to a simmer.
• Add all the remaining ingredients except the salt and pepper, then return to simmer gently, covered until everything is tender about 45-55 minutes.
• Stir occasionally and add more water if the soup becomes too thick.
• Season to taste with salt and pepper.
• If time allows, let the soup stand for an hour or so before serving, then heat through as needed.