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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Great fall soup that really is the consistency of a stew. Substitute vegetables based on availability. Add chicken, pork, or stew meat if desired. Can substitute another grain for barley. Ingredients:
2 teaspoons canola oil |
1/2 onion, chopped |
3 cups water |
1 green bell pepper, chopped |
1 cup shredded carrot |
1 cup cubed potato |
1 cup corn kernels |
1/2 cup chopped celery |
1/2 cup chopped rutabaga |
1/2 cup uncooked barley |
3/4 cup dry lentils |
2 cups chopped arugula |
1 teaspoon salt |
Directions:
1. Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
2. Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
3. Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
4. Remove from heat. Stir in arugula and season with salt to serve.
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