Wednesday, November 13, 2013

Lentil & Barley Soup (Vegan)

I used yellow, red and orange carrots, but any carrots will do.
Now that the weather's cooling a bit (okay, seriously, it's 88 degrees outside!), I like to start making soups for dinner (and to pack for lunch).  This lentil soup is easy, filling, and totally inexpensive to make.  It cooks up in an hour, and is delicious.  Since I always have lentils in the cupboard, onions, carrots and celery in the fridge, it's my go-to soup when I can't think of what to cook.
This receipe makes about 5-6 good-sized servings

1/2 cup pearl barley
1 cup lentils
1 medium onion, chopped
6 carrots, sliced
6 medium stalks of celery, OR the inner part of the celery with the leaves and such, chopped
4 large cloves of garlic, thinly sliced
1/2 pound mushrooms, sliced
1 Tbsp of olive oil (or 1/4 cup water to saute)
8 cups water
1 can diced tomatoes (optional) and/or bouillion
Salt and Pepper

Rinse and wash lentils and barley, checking for little stones.

In a soup pot, add oil or water and saute and chopped onion, garlic, celery and sliced carrots until onions are translucent.  Add lentils and barley, stir.  Add water.  Cover, and simmer for one hour.  Add salt and pepper to taste. Cook until lentils and barley are soft *but not mushy - about an hour.  Serve with lemon wedges.

NOTE:  I have added diced tomatoes and I have also added vegetable bouillion...but I like it just as described above.  It's not overly salty, the flavor of the onions, garlic, mushrooms is not overpowered by the broth.  

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