Lentil Barley Soup
A big pot of lentils, tomatoes, and pearl barley simmer into this hearty soup. A great "make ahead" for quick meals and easy clean up.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 cup
330
Calories
19g
Protein
64g
Carbs
1g
Fat
20g
Fiber
8g
Sugar
264mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
dried lentils
2 cups · rinsed
scallions
4
carrots
5 · chopped
dried oregano
2 teaspoons
pearl barley
1/2 cup
water
12 cups
14.5 ounce low-sodium whole peeled tomatoes
1 can · coarsely chopped
red wine vinegar
1 tablespoon
salt
1/2 teaspoon
Instructions
- 1
Place a large soup pot on the stove and add lentils, scallions, carrots, celery, oregano, barley, and water. Bring to a boil.
- 2
Reduce the heat to low and simmer, uncovered, for one hour.
- 3
Add the tomatoes and continue cooking about 45 minutes. Just before serving, add vinegar.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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