Lentil Barley Soup Recipe
Lentil Barley Soup Recipe photo by Taste of Home

Lentil Barley Soup Recipe

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Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 8-10 servings

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 1 can (49-1/2 ounces) chicken broth
  • 3 medium carrots, chopped
  • 1/2 cup dried lentils
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked chicken or turkey
  • 1/2 cup quick-cooking barley
  • 2 medium fresh mushrooms, chopped
  • 1 can (28 ounces) crushed tomatoes, undrained

Nutritional Facts

1 serving (1 cup) equals 155 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 949 mg sodium, 23 g carbohydrate, 7 g fiber, 11 g protein.

Directions

  1. In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  2. Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Lentil Barley Soup in Country Woman January/February 1998, p31

Nutritional Facts

1 serving (1 cup) equals 155 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 949 mg sodium, 23 g carbohydrate, 7 g fiber, 11 g protein.

Reviews for Lentil Barley Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 18, 2013

"This is a good soup. I had some boneless, skinless chicken breast halves, so I just cut up a couple of them into cubes and cooked them along with the first ingredients. I'd prefer to make the soup with homemade chicken broth, as there's less (or no) sodium, but I used canned this time. There's enough protein in the soup with the combination of the barley and lentils, and I like vegeterian dishes, so I don't feel more chicken is necessary, but that's a matter of individual taste."

MY REVIEW
Reviewed Nov. 1, 2012

"I made the soup as written, and when it was finished I felt it was lacking something, so I added a 6 oz can of tomato paste and a 15 oz can of white kidney beans. It made it more like a minestrone soup, but I felt I had to do it to add more depth of flavor and substance to the soup. I also used almost two cups of chicken."

MY REVIEW
Reviewed Feb. 3, 2012

"This is such a good filling soup and a meal in itself. It does need more chicken. Probably at least 1 more cup. I am also going to cut some of the salt the next time, by using low sodium products and add only 1/2 teaspoon salt."

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