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Nutrition Facts
| Serving Size | 1-1/2 cups |
| Amount Per Serving | |
| Calories | 180 |
% Daily Value | |
| Total Fat 4.0g | 20% |
| Saturated Fat 0.0g | 0% |
| Trans Fat | 0.0% |
| Cholesterol 0mg | |
| Sodium 200mg | |
| Total Carbohydrate 25.0g | 56% |
| Dietary Fiber 10.0g | 22% |
| Sugars 5.2g | 12% |
| Protein 11.0g | 24% |
| Vitamin A | 2445.0% |
| Vitamin C | 28.0% |
| Calcium | 73% |
| Iron | 2.7% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
15 min. |
60 min. |
75 min. |
8 |
180 |
Barley Lentil Soup With Turnips
Root vegetables give this soup some serious flavor.
Ingredients:
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
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
Instructions:
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.