Posted by sherry on February 24, 2001 at 16:49:40:
In Reply to: Lentil Soup posted by Joe Wright on February 24, 2001 at 16:38:37:
: Just want to thank Sherry, for the recipe. But I am looking for a Lentil soup that is meatless and with not meat flavoring. I don't know if one excess but still looking.
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Lentil-Barley Soup
Servings: 5
3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
1/4 cup margarine or butter
6 cups water
1 (28 oz.) can tomatoes, cut up
3/4 cup dry lentils, rinsed and drained
3/4 cup pearl barley
6 vegetarian bouillon cubes
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese
In a 4-quart Dutch oven, cook onion, celery, and garlic in hot margarine or butter till tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more, or just till carrots are tender. Ladle into soup bowls and top with cheese. Serve with crusty bread.