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  • Healthy Serving: Recipe Directory

  • Barley-Lentil Soup

  • Ingredients:

    • 1 cup diced onion
    • 3 cloves of garlic, diced
    • 1 cup celery, chopped small
      (about 6 stalks)
    • 2 cups of carrots, sliced thin
    • 1/2 cup of olive oil
    • 8 cups of water
    • 6 bouillion cubes (vegetable, chicken or beef)
    • 28 oz can of tomatoes
    • 3/4 cup lentils
    • 3/4 cup barley
    • 2-3 springs of fresh rosemary
    • Small handful of fresh oregano
    • Black pepper

    Heat the 1/2 cup of olive oil in a large soup pan on low-medium. When the oil is hot (3-5 minutes) add the chopped vegetables. Stir to coat the vegetables with oil. Cook the vegetables in the oil until they are soft. This will take about 30-40 minutes. Stir the mixture often.

    While the vegetables are cooking, dissolve the bouillon cubes in hot water. You will need to add a total of 8 cups of water to the soup, but you can dissolve the bouillons in a portion of the total 8 cups. When the vegetables are cooked, add the water with the dissolved bouillons and additional water needed to make 8 cups total. Add the tomatoes and stir thoroughly.

    Add the lentils, barley, fresh herbs and black pepper. Stir to mix thoroughly. Cover the pot and cook the soup on a low-medium heat for about 40 minutes. Test the barley to make sure it is cooked. Cooked barley should be firm, but you should be able to chew it.