Barley and Lentil Soup
Ingredients
-
1
tbsp
olive oil
-
2
small
onions, diced
-
1
medium
carrot, sliced
-
1
rib
celery, sliced
-
2
cloves
garlic, crushed
-
2
tbsp
salted herbs
-
1
tsp
cumin
-
to taste
black pepper
-
½
cup
barley
-
½
cup
du Puy lentils
-
5
cups
water
-
1
cup
V8
-
2
medium
fresh tomatoes, peeled and diced
-
1
cup
broccoli florets
-
¼
cup
flat parsley, chopped
Instructions
- Heat olive oil in a large pot and add onions, carrot, and celery. Cook until golden.
- Add garlic, salted herbs, cumin, pepper, and barley, stirring to combine.
- Pour in water and bring to a boil. Reduce heat, partly cover, and simmer for about 25 minutes.
- Add lentils, V8, and tomatoes. Cover and simmer for about 30 minutes until lentils are tender.
- Stir in broccoli and parsley, remove from heat, cover, and let stand for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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