Best Barley Lentil And Sun Dried Tomato Soup Recipes

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BARLEY AND LENTIL SOUP



Barley and Lentil Soup image

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

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, minced
3 carrots, sliced
4 stalks celery, chopped
1 red bell pepper, chopped
8 sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons dried basil
1 teaspoon dried oregano
6 (14 1/2 ounce) cans beef broth (ready to serve)
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup dried lentils
salt and pepper
1/4 cup chopped fresh parsley

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.

BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

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 LENTIL BARLEY SOUP



Tomato Lentil Barley Soup image

Make and share this Tomato Lentil Barley Soup recipe from Food.com.

Provided by TishT

Categories     Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 lb dry lentils, rinsed
3/4 cup raw pearl barley or 3/4 cup pot barley, rinsed
6 cups water
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
2 large celery ribs, diced
2 medium carrots, peeled and sliced
1 cup shredded white cabbage
1 (28 ounce) can diced tomatoes, undrained
1/4 cup dry red wine
1 tablespoon apple cider vinegar
1/4 cup chopped fresh parsley
2 teaspoons salt free herb and spice seasoning mix
salt
fresh ground pepper

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.

Nutrition Facts : Calories 311.6, Fat 3.3, SaturatedFat 0.5, Sodium 332.4, Carbohydrate 57, Fiber 19, Sugar 8.9, Protein 14.2

BARLEY AND LENTIL SOUP



Barley and Lentil Soup image

Provided by Cynthia Paige Ward

Categories     Soup/Stew     Bean     Tomato     Vegetable     Low Cal     High Fiber     Lunch     Barley     Lentil     Winter     Healthy     Bon Appétit     North Carolina     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 16

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes, drained, chopped
2 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled
6 14 1/2-ounce cans (about) beef broth
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup lentils
Salt and pepper
1/4 cup chopped fresh parsley (optional)

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.

TOMATO BARLEY SOUP



Tomato Barley Soup image

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Provided by Nancy Olsen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 ½ cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
¼ cup uncooked barley
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 15.3 g, Fat 5.5 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 455.5 mg, Sugar 5.6 g

BARLEY, LENTIL, AND SUN-DRIED TOMATO SOUP



Barley, Lentil, and Sun-Dried Tomato Soup image

At the start of fall I start making this hearty soup, Been making it for as long as I can remember, at first it was hard getting the kids to eat it because it had these little round somethings in it that they thought they didn't like, but when they did try it they loved it and always ate more then one bowl. I like to add sliced...

Provided by Jean Romero

Categories     Other Soups

Time 1h50m

Number Of Ingredients 19

2 Tbsp olive oil
1/2 c red peppers,chopped
1/2 c onions,chopped
1 c celery,chopped
1/4 c carrots, chopped
1 clove garlic,minced
1/4 tsp ground black pepper
8 1/2 c chicken broth
1 can(s) (28 ounce) crushed tomatoes, with juice
1 c pearl barley, uncooked
1 c dry lentils,rinsed & drained
1 c tomato juice
2 c water
2 tsp basil, dried
1 tsp oregano, dried
1/2 tsp thyme, dried
1 bay leaf
8 sun dried tomatoes (packed in oil) drained and chopped
1 c sliced mushrooms (optional)

Steps:

  • 1. In a large kettle or stock pot, add oil and over medium heat saute' red pepper, onion, celery, carrots, and garlic, (mushroom optional) until tender
  • 2. Add salt and pepper and cook for 1 minute longer. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. (If using whole grain barley, cook for 2 hours or until barley is tender.) Check and stir occasionally. May be thinned with broth or water. Ladle into soup bowles
  • 3. Serve with a good crusty bread, we use sour dough with garlic butter

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