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Vegetarian Barley Lentil Soup
Course:
Main Course
Cuisine:
Canadian
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
6
servings
Calories:
349
kcal
Author:
Gloria Duggan | Homemade & Yummy
This vegetarain soup with barley and lentils is hearty and nutritious. Budget-friendly and super easy to make. Perfect for batch cooking.
Print Recipe
US Customary
-
Metric
Ingredients
2
tablespoon
olive oil
3
ounces
onion
chopped
8
cups
vegetable stock
1
cup
green lentils
rinsed
1
cup
pearl barley
14
ounces
crushed tomatoes
2
teaspoons
Cajun seasoning
6
ounces
bell peppers
diced
8
ounces
mushrooms
chopped
8
ounces
carrots
diced
1
tablespoon
Worcestershire sauce
salt and pepper to taste
Instructions
Wash and chop all the veggies and set aside. Rinse the lentils and set aside.
In a dutch oven or heavy pot, add the olive oil and heat.
2 tablespoon olive oil
Add the onion and carrots and cook on medium-high heat for about 5 minutes.
3 ounces onion,
8 ounces carrots
Add the cajun seasoning and Worcestershire sauce, and mix well.
2 teaspoons Cajun seasoning,
1 tablespoon Worcestershire sauce
Add the mushrooms and peppers. Cook for about 5 minutes.
6 ounces bell peppers,
8 ounces mushrooms
Add the tomates, stock, lentils and barley. Mix well. Bring to a boil, reduce and simmer for about 55-60 minutes.
8 cups vegetable stock,
1 cup green lentils,
14 ounces crushed tomatoes,
1 cup pearl barley
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Nutrition
Calories:
349
kcal
|
Carbohydrates:
63
g
|
Protein:
15
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
1413
mg
|
Potassium:
952
mg
|
Fiber:
19
g
|
Sugar:
11
g
|
Vitamin A:
8363
IU
|
Vitamin C:
48
mg
|
Calcium:
74
mg
|
Iron:
5
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.