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

Ingredients

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