Guest guest Posted February 9, 2001 Report Share Posted February 9, 2001 <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 6.0 " date= " February 09, 2001 " > <Summ> <Nam> Lentil Soup with Barley </Nam></Summ> <RcpE name= " Lentil Soup with Barley " author= " Shea MacKenzie " > <RTxt> <![CDATA[ * Exported from MasterCook * Lentil Soup with Barley Recipe By :Shea MacKenzie Serving Size : 4 Preparation Time :0:00 Categories : Soups, Stews & Chilis Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces dried lentils 3 quarts water 1 large onion -- chopped 1 leek -- white bulb chopped 1 large carrot -- scraped and diced 1 clove garlic 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 1/2 cup cooked barley 4 shallots or scallions -- minced 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1/4 cup dry sherry Wash and pick through the lentils, discarding any discolored beans or pebbles. In a large pot, combine the lentils, water, onion, leek, carrot, garlic and thyme. Cover the pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the lentils are very tender (1 1/2 to 2 hours). Remove from heat and allow to cool slightly. In a blender or food processor, add the soup (in batches) and puree. Return the soup to the pot, and add the barley, shallots, salt, pepper, and sherry. Stir the ingredients well. Reheat gently. Ladle the soup into four shallow bowls and serve. Cuisine: " Simply Vegan " Source: " The Garden of Earthly Delights Cookbook " Copyright: " 1993 " Start to Finish Time: " 2:15 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; 1g Fat (2.6% calories from fat); 34g Protein; 80g Carbohydrate; 37g Dietary Fiber; 0mg Cholesterol; 518mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat. NOTES : This nourishing soup an be prepared well in advance and reheated just before serving. With a salad and a loaf of dark bread. Lentil Soup with Barley makes a complete and satisfying meal. Nutr. Assoc. : 0 0 0 0 0 0 20213 0 1358 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Soups, Stews & amp; Chilis </CatT> </CatS> <IngR name= " dried lentils " unit= " ounces " qty= " 16 " ></IngR> <IngR name= " water " unit= " quarts " qty= " 3 " ></IngR> <IngR name= " onion " unit= " large " qty= " 1 " > <IPrp> chopped </IPrp> </IngR> <IngR name= " leek " qty= " 1 " > <IPrp> white bulb chopped </IPrp> </IngR> <IngR name= " carrot " unit= " large " qty= " 1 " > <IPrp> scraped and diced </IPrp> </IngR> <IngR name= " garlic " unit= " clove " qty= " 1 " ></IngR> <IngR name= " minced fresh thyme (or 1 teaspoon dried) " unit= " tablespoon " qty= " 1 " > <INtI> 20213 </INtI> </IngR> <IngR name= " cooked barley " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " shallots or scallions " qty= " 4 " > <IPrp> minced </IPrp> <INtI> 1358 </INtI> </IngR> <IngR name= " sea salt " unit= " teaspoon " qty= " 1 " ></IngR> <IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1 " ></IngR> <IngR name= " dry sherry " unit= " cup " qty= " 1/4 " ></IngR> <DirS> <DirT> Wash and pick through the lentils, discarding any discolored beans or pebbles. </DirT> <DirT> In a large pot, combine the lentils, water, onion, leek, carrot, garlic and thyme. Cover the pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the lentils are very tender (1 1/2 to 2 hours). Remove from heat and allow to cool slightly. </DirT> <DirT> In a blender or food processor, add the soup (in batches) and puree. Return the soup to the pot, and add the barley, shallots, salt, pepper, and sherry. Stir the ingredients well. Reheat gently. </DirT> <DirT> Ladle the soup into four shallow bowls and serve. </DirT> </DirS> <Natn> Simply Vegan </Natn> <Srce> The Garden of Earthly Delights Cookbook </Srce> <CpyR> 1993 </CpyR> <TTim elapsed= " 2:15 " /> <Note> This nourishing soup an be prepared well in advance and reheated just before serving. With a salad and a loaf of dark bread. Lentil Soup with Barley makes a complete and satisfying meal. </Note> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
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