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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Lentil/Barley Soup Recipe

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This recipe for Lentil/Barley Soup is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup chopped onion
¾ cup chopped celery
1 clove garlic minced
¼ cup margarine or butter
6 cups water
1 26 oz. can tomatoes cut up
¾ cup lentils, rinsed and drained
¾ cup barley
6 vegetarian bouillon cubes
¼ teaspoon dried rosemary crushed
½ teaspoon dried oregano crushed
¼ teaspoon pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese
Directions:
Directions:
In 4 quart Dutch oven cook onion, celery and garlic in butter or margarine until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boil, reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer 15 more minutes or just until carrots are tender. Ladle into bowls and top with cheese.
Number Of Servings:
Number Of Servings:
5

 

 

 

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