Best Lentil Barley And Sweet Potato Soup Recipes

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SWEET POTATO LENTIL STEW



Sweet Potato Lentil Stew image

I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. -Heather Gray, Little Rock, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 10

1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1-1/2 cups dried lentils, rinsed
3 medium carrots, cut into 1-inch pieces
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 carton (32 ounces) vegetable broth
1/4 cup minced fresh cilantro

Steps:

  • In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.

Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 662mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 15g fiber), Protein 15g protein.

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.

LENTIL AND BARLEY SOUP



Lentil and Barley Soup image

Provided by Florence Fabricant

Categories     lunch, project, soups and stews, main course

Time 2h

Yield 4 generous servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrot
2 large cloves garlic, minced
1 tablespoon curry powder
6 cups vegetable or chicken stock
1 cup dry lentils
1/3 cup medium barley
Juice of 1 lemon
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro

Steps:

  • Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
  • Add the stock, bring to a simmer, then stir in the lentils and barley.
  • Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
  • Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 9 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1120 milligrams, Sugar 9 grams

LENTIL, BARLEY AND SWEET POTATO SOUP



Lentil, Barley and Sweet Potato Soup image

Even avowed meat eaters will tuck into a vegetarian soup that's this thick and hearty. Tip: If you're serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.

Provided by FrVanilla

Categories     Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
2 stalks celery, minced
1 onion, chopped
2 garlic cloves, minced
1 sweet potato, peeled and diced, about 14 oz (425 g)
1/2 cup pearl barley
2 teaspoons dried oregano leaves
dried basil leaves
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
6 cups reduced-sodium vegetable broth or 6 cups chicken broth, divided
540 ml lentils, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.

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