Lentil and Barley Soup

Ingredients

• 2 tablespoons olive oil or butter
• ½ cup chopped onions
• ¼ cup chopped celery
• ¼ cup chopped carrots
• 1 bay leaf
• ½ teaspoon ground sage
• ¼ cup chopped Italian parsley
• ⅓ cup barley
• ½ cup lentils
• 6 cups water
• Salt and freshly ground black pepper
• 6 to 8 fresh sage leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    213 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 8 grams protein; 264 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the oil or butter in a large, heavy saucepan. Add the onions, celery and carrots and saute slowly until tender. Stir in the bay leaf, ground sage and parsley. Pick over the lentils and add them. Add the water, bring to a simmer and cook, partly covered, for about 45 minutes, until the lentils and barley are tender.
2. If the soup has become too thick add additional water. Season to taste with salt and pepper and serve garnished with fresh sage leaves.

1 hour 10 minutes