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Lentil and Barley Soup Recipe

Lentil and Barley Soup Recipe - 9 cups


3/4 cup dry pearl barley

4 cups hot water

6 cups Veal Stock or Beef Stock

1/2 cup dry lentil beans

1 medium white onion, chopped

2 stalks celery, chopped

1/2 pound fresh mushrooms, sliced

1 ripe tomato, diced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 pound extra-lean ground round or ground veal, browned and drained


Soak barley in 4 cups hot water for 1 hour. Ina  stock pot, heat stock just to boiling (do not boil), reduce heat to simmer. Add barley with soaking liquid to stock. Add lentils, onion and celery, simmer 2 - 2.5 hours, or until barley is tender and lentils are cooked. Stir in mushrooms, tomatoes, salt, pepper and ground round or veal, simmer 10-15 minutes.

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