Lentil Barley Soup

A big pot of lentils, tomatoes, and pearl barley simmer into this hearty soup. A great "make ahead" for quick meals and easy clean up.

• Prep: 15 min
• Cook: 2 hr
• Total: 2 hr 15 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Fat
• High-Fiber
• Kosher
• Halal

Tags

• healthy
• comfort food
• boil
• quick
• savory

Ingredients

• 2 cup lentil (dried, rinsed)
• 4 scallions
• 5 carrots (chopped)
• 2 teaspoon oregano (dried)
• 0.5 cup pearl barley
• 12 cup water
• 14.5 ounce whole peeled tomatoes (can, low-sodium, coarsely chopped)
• 1 tablespoon red wine vinegar
• 0.5 teaspoon salt

Instructions

1. Place a large soup pot on the stove and add lentils, scallions, carrots, oregano, barley, and water.
2. Bring to a boil.
3. Reduce the heat to low and simmer, uncovered, for one hour.
4. Add the tomatoes and continue cooking about 45 minutes.
5. Just before serving, add vinegar.

Nutrition (per serving)

• Calories: 330
• Protein: 19.4 g
• Carbohydrates: 63.6 g
• Fat: 1.3 g
• Fiber: 20.3 g
• Sodium: 264 mg
• Saturated Fat: 0.2 g
• Sugar: 7.8 g