Lentil and Barley Soup

Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

250 ml (1 cup) green or brown dried lentils
15 ml (1 tbsp) butter
15 ml (1 tbsp) extra-virgin olive oil
1 onion, chopped finely
2 garlic cloves, chopped
4 sun-dried tomatoes, in strips
1 carrot, sliced
2 celery stalks, sliced on an angle
1 bay leaf
3 fresh whole sage leaves
125 ml (1/2 cup) pearl barley
1 3/4 to 2 L (6 to 8 cups) water
2 Italian plum tomatoes, peeled, seeded and diced
1 sprig rosemary, chopped finely
Salt and pepper to taste
45 ml (3 tbsp) Parmesan cheese, grated
30 ml (2 tbsp) goat cheese, shaved

Directions

  1. Rinse lentils and pick over carefully.
  2. Melt butter in oil in a soup pot. Add onion, garlic, dried tomatoes, carrots, celery, bay leaf and sage. Heat slowly until vegetables are softened.
  3. Add lentils and barley. Stir and cover with water to 4.5 cm (2 in.) above the mixture. Bring to a boil. Reduce heat and simmer partly covered for 30 minutes.
  4. Add tomatoes and rosemary. Salt, pepper and stir. Cover partly and cook another 15 minutes over medium heat. Remove bay leaf.
  5. Serve hot and pass the grated Parmesan and Caprano cheese shavings.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2221

Lentil and Barley Soup
Lentil and Barley Soup