Best Tomato Lentil And Barley Soup Recipes

Tomato, Lentil, and Barley Soup image

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
6 cups water
1/2 pound raw brown or green lentils, rinsed
3/4 cup raw pearl or pot barley, rinsed
2 large celery stalks, diced
2 medium carrots, peeled and sliced
1 cup shredded green cabbage
One 28-ounce can salt-free diced tomatoes, undrained
1/4 cup dry red wine, optional
1 to 2 tablespoons apple cider vinegar, to taste
1/4 cup chopped fresh parsley
2 teaspoons salt-free seasoning (see page 4 for brands)
2 teaspoons paprika
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 45 to 55 minutes, or until the lentils, barley, and vegetables are tender. Stir occasionally and add more water if the soup becomes too thick.
Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. This soup thickens as it stands; add water as needed and adjust the seasonings.
Nutrition Information
Per serving:
Calories: 250
Total fat: 3g
Protein: 13g
Fiber: 16g
Carbohydrate: 46g
Cholesterol: 0mg
Sodium: 45mg

Barley, Lentil, and Sun-Dried Tomato Soup image

Provided by Jean Romero

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