Barley Lentil Soup

10 min

Prep Time

1 hr 30 min

Cook Time

1 hr 40 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

1

tbsp

Oil, canola

1/2

tsp

Garlic, minced

1

cup

Onion, white, fresh, chopped

1

cup

Carrots, fresh, sliced

1

cup

Celery, fresh, diced

15

oz

Tomatoes, stewed, canned, unsalted

3

cup

Broth, vegetable, low sodium

3

cup

Water

1

cup

Lentils, dry

2/3

cup

Barley, pearled, dry

1/2

tsp

Thyme, dried, leaves

1

tsp

Oregano, dried, leaves

1

tsp

Basil, dried, leaves

Nutrition Info

255.00 g / 9.11 oz per serving.

Recipe Label

Instructions

1. Wash & prepare vegetables.
2. Heat oil in large soup pan over medium-high heat.
3. Cook garlic & onion until golden brown, about 1-2 minutes.
4. Add remaining ingredients & bring to a boil.
5. Lower heat to light simmer - cover.
6. Cook until barley & lentils are tender, about 1-1 1/2 hours.
7. Salt & pepper to taste.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.