Italian Lentil and Barley Soup This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread. Total Time: 13 hrs 15 mins Yield: 1 (1708 g) Prep Time: 15 mins Cook Time: 13 hrs Ingredients: 1cup lentils 1/3cup pearl barley 1cup carrot (chopped) 1cup celery (chopped) 1cup onion (chopped) 2 garlic cloves (minced) 1/2teaspoon dried basil 1/2teaspoon dried oregano 1/4teaspoon dried thyme 1 bay leaf 3 1/2cups broth 2 1/2cups water 14 1/4ounces italian-style tomatoes or 14 1/4 ounces regular stewed tomatoes or 14 1/4 ounces crushed tomatoes 1/4cup fresh parsley, finely chopped (optional) 2tablespoons cider vinegar (optional) Directions: 1 Sort through lentils to remove debris and shriveled beans, then rinse. 2 Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf. 3 Pour in broth, water, and tomatoes. 4 Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. 5 Discard bay leaf and just before serving stir in parsley and vinegar. (If you dont use the vinegar, the soup might taste more bland as youre omitting a major contributor of flavor.). 6 Lentils arent like dried beans. They dont require soaking and cook pretty quickly when you do it right. 7 When you buy your lentils, go somewhere that has a decent turnover so your lentils havent been sitting on the shelf for years. Also, dont add any additional salt to the soup while it is cooking, and dont add lentils to already boiling water as either one can make lentils tough.
Posted on: Wed, 05 Mar 2014 00:59:18 +0000
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