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Barley-Lentil Soup Recipe

Here's a nourishing lentil soup that's made unique by adding small amounts of potato and barley. It doesn't call for a lot of potato or barley - just enough to make this soup a substantial meal in a bowl.

Rich in healthy protein, healthy carbohydrates, iron, folate, and fiber, this soup will thicken as it rests, so consider adding a little vegetable broth or even water before serving if you prefer brothy soups.


3/4 cup dried lentils
3/4 cup pearl barley
1 cup canned crushed tomatoes (or fresh, diced, plus juices)
1 medium onion, diced
1 rib celery, diced
1 medium potato, diced
1 medium carrot, diced
1/2 cup green beans, diced
1 small zucchini, diced
1/4 cup dried elbow macaroni (optional)
6 cups vegetable broth
Sea salt and pepper


1. In a large soup pot, combine vegetable broth, lentils, barley, tomatoes, onions, celery, potatoes, carrots, and green beans. Bring to a simmer over medium heat. Cover, then lower heat to maintain a slow simmer. Cook for about 30 minutes.

2. Add zucchini and macaroni, and cooked uncovered for about 12 minutes, or until macaroni is al dente (tender and chewy - not mushy).

3. Add additional broth if desired, then season with sea salt and pepper.

Enjoy this hearty and nourishing barley-lentil soup.


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