Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 * Exported from MasterCook * Lentil and Barley Soup Recipe By :Paul Wenner Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup lentils 1/2 cup pearl barley 2 15 oz cans Swanson's Vegetable Broth 1 bay leaf 1 russet potato -- scrubbed and diced 1 cup shredded green cabbage 1 stalk celery -- thinly sliced 1 clove garlic -- minced 3/4 teaspoon dried sage 3/4 teaspoon crushed dried rosemary 3/4 teaspoon dried thyme 1/4 teaspoon black pepper Combine the lentils, barley, vegetable broth, and bay leaf in a large pot. Add 2 cups of water and simmer until the lentils and barley are tender, about 1 hour. Add all the remaining ingredients and simmer until the potato is tender, about 25 minutes. Description: " A hearty dish you can serve in a hurry! " Source: " Garden Cuisine " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; trace Fat (2.8% calories from fat); 4g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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