Saturday, November 16, 2013

Saturday Surprise: Lentil, Barley & Mushroom Soup

Happy Saturday to everyone!  Here's a wonderful Sunday soup recipe in case you need it!

I love great base recipes.  Like this classic and simple lentil soup.

I like variations.  Like this twist on the original which includes my favorite: sweet potatoes.

And I like inspiration for variation, like this recipe.

This soup is hearty and full of flavor.  It's just as easy as the other two similar recipes and I think it may be my favorite of the three.  Scot's favorite is still the sweet potato -- and really, there's nothing like the comfort of the original.  You're safe with any of the three, really.  The plus of this particular recipe -- the whole grain is in the soup to compliment the lentils and make it a complete protein. Score!

Lentil, Barley & Mushroom Soup
serves 4-6
  • 1 TBLS olive oil
  • 1 large onion, chopped
  • 1 1/2 cups carrots, chopped
  • 1 8oz pkg sliced mushrooms
  • 1 can Italian diced tomatoes, with juice (or regular diced + 1 TBLS Italian seasoning)
  • 5 cups vegetable broth
  • 1/2 cup red wine
  • 1/2 cup lentils, rinsed and picked over
  • 1/2 cup barley, rinsed and picked over
  • 1 TBLS Worcerchire sause (opt)
  • salt and pepper to taste
-- Saute onion, carrots and mushrooms until tender.  About 8-10 minutes.
-- Add remaining ingredients, bring to a boil, and simmer 30-45 minutes until lentils and barley are fully cooked.
-- Taste and season as desired

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