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Nutrition Facts

Serving Size1-1/2 cups
Amount Per Serving
% Daily Value
Total Fat 4.0g20%
 Saturated Fat 0.0g0%
 Trans Fat0.0%
Cholesterol 0mg
Sodium 200mg
Total Carbohydrate 25.0g56%
 Dietary Fiber 10.0g22%
 Sugars 5.2g12%
Protein 11.0g24%
Vitamin A2445.0%
Vitamin C28.0%
Prep Time
Cook Time
Total Time

15 min.

60 min.

75 min.



Barley Lentil Soup With Turnips

Root vegetables give this soup some serious flavor.


2 Tbsp vegetable oil
1 medium onion diced
1 green pepper diced
1 cup celery diced
2 cloves garlic minced
6-7 cups water and/or broth
2 cups turnips diced
1 cup dry lentils
1/2 cup pearl barley
2 carrots peeled and diced
1 Tbsp dried oregano
2 tsp dried thyme
1 and 1/2 tsp dried sage
Black pepper to taste
2 cups canned crushed tomatoes


Heat the oil in a large saucepan and add the onion, green pepper, celery and garlic. Saute for 7 minutes. Add the water, turnips, lentils, barley, carrots, and seasonings and cook for 20 minutes over medium-low heat, stirring occasionally. Stir in the crushed tomatoes and cook for 20 to 30 minutes more until the barley and lentils are tender. Serve hot.

Cook's Tips:

This soup is especially tasty when served with a fresh garden salad and some whole-wheat bread.