TOMATO LENTIL BARLEY SOUP

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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

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