Mary's Lentil Vegetable Barley Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Semi-traditional lentil soup with lots of veggies hidden inside! This is a popular soup in our house during the autumn months. I've tweaked a few lentil soup recipes over the years and this is what I've come up with. In our house it's served with a toss of parmesan and some grainy bread. Ingredients:
2 tablespoons olive oil |
5 garlic cloves, minced |
2 tablespoons italian seasoning |
2 cups carrots, chopped |
2 cups celery, chopped |
2 cups onions, chopped |
2 cups white mushrooms, chopped |
1 (28 ounce) can crushed tomatoes |
1 (6 ounce) bag baby spinach |
1 lb dried lentils, sifted and sorted |
1 cup barley |
3 quarts water |
2 teaspoons vegetable bouillon granules |
Directions:
1. Over medium heat, saute olive oil, garlic, Italian seasoning, carrots, celery, onion and mushrooms just a few minutes until things start to soften up.
2. Add water, bouillon, lentils, tomatoes, spinach and barley.
3. Increase heat to high until water boils.
4. Cover pot and reduce heat to low.
5. Simmer about 1-2 hours until lentils are cooked through.
6. Run soup through blender in batches for smoother consistency or use hand blender.
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