Lentil Barley Soup
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Ingredients
- 2 cups dried lentils (rinsed)
- 4 scallions
- 5 carrots (chopped)
- 2 teaspoons dried oregano
- 1/2 cup pearl barley
- 12 cups water
- 1 can 14.5 ounce low-sodium whole peeled tomatoes (coarsely chopped)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
Instructions
- Place a large soup pot on the stove and add lentils, scallions, carrots, celery, oregano, barley, and water. Bring to a boil.
- Reduce the heat to low and simmer, uncovered, for one hour.
- Add the tomatoes and continue cooking about 45 minutes. Just before serving, add vinegar.
Nutrition
| Calories | 155 |
|---|---|
| Protein | 9 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 139 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive.