Looking for a hearty and healthy soup recipe? This lentil and vegetable soup with barley is perfect for a cozy night in or as a nutritious meal prep option. Packed with protein, fiber, and essential vitamins and minerals, this soup is both satisfying and nourishing.
Ingredients:
- 1 cup of dried green lentils
- 1/2 cup of pearl barley
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- Rinse the lentils and barley in a fine mesh strainer and set aside.
- In a large pot or Dutch oven, sauté the onion and garlic in 1 tablespoon of olive oil until soft and fragrant.
- Add the chopped carrots and celery and sauté for another 5 minutes.
- Stir in the diced tomatoes, vegetable broth, lentils, barley, thyme, oregano, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and simmer for 45 minutes to an hour, or until the lentils and barley are tender.
- Discard the bay leaf and adjust seasoning as needed.
- Serve hot and enjoy!
This lentil and vegetable soup with barley is a versatile and customizable recipe. Feel free to add in your favorite veggies or swap out the spices to suit your taste preferences. It's also a great option for meal prep, as it can be stored in the fridge or freezer and reheated for a quick and healthy lunch or dinner. Give this recipe a try and enjoy the warm and comforting flavors of this nutritious soup!
