Lentil and Barley Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ cup chopped onions
• ¼ cup chopped celery
• ¼ cup chopped carrot
• 2 large cloves garlic, minced
• 1 tablespoon curry powder
• 6 cups vegetable or chicken stock
• 1 cup dry lentils
• ⅓ cup medium barley
• Juice of 1 lemon
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    278 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 14 grams protein; 356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 generous servings

Preparation

1. Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
2. Add the stock, bring to a simmer, then stir in the lentils and barley.
3. Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
4. Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.