Meatless Vegetarian Lentil - Barley Soup - Recipe


MEATLESS VEGETARIAN LENTIL - BARLEY SOUP
1 lb. (2 c.) lentils, rinsed (remove & discard all black lentils) 10 c. water 1 (16 oz.) can tomatoes, cut up 1 c. med. barley 2 c. coarsely chopped onion 2 c. celery with leaves, diced 2 c. carrots, diced 1/3 c. oil (Crisco, etc.) 2 tbsp. chopped parsley 1 tbsp. salt, or to taste & 1/2 tsp. pepper OR 1 or 2 env. vegetable seasoning 1 env. dry onion soup mix (optional) 2 pkg. (10 oz. each) frozen chopped spinach, partially thawed OR 1 lg. can spinach, including liquid Place all ingredients except spinach in 6-quart Dutch oven or stock pot. Stir and cook over moderate heat. Bring to a slow boil, stirring occasionally; reduce heat. Let vegetables simmer for about 50 minutes or until lentils and barley are crisp-tender. Add spinach; cook 10 minutes longer or until lentils and barley are tender. Add a little hot water only if needed (if too thick). Serve hot or transfer cooked soup to 5-quart crock pot and leave setting on "low" until ready to serve. Freeze leftovers for another meal. Meat Version: Brown 1/2 pound ground beef; drain all fat and use slotted spoon to add beef to soup for last 15 minutes of cooking.

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Meatless Vegetarian Lentil - Barley Soup

· Nov 5 · #179273

Adam (Arizona) says:

This makes plenty of soup; it filled half of my stock pot. I make soup every week and this received 2 "Delicious" and 1 "Ehh" comments. I let this stew for easily 90 minutes and my barley still didn't soften all the way (I used Bob's Red Mill barley). I will prepare that separately next time. I did saute the carrots/celery/onion in a few tablespoons of oil before adding everything else. I did not use 1/3 cup of oil, nor did I use pepper, vegetable seasoning, or onion soup mix; instead, I used 2 "cubes" of Knorr vegetable bouillon (I have no problem with MSG). At the end, I added 4 more cups of water.

Thank you for a great recipe!

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