Dinner

Roasted Veggies, lentils and barley soup is for Dinner.

Roasted Veggies, lentils and barley soup takes 15 minutes to prepare.

Roasted Veggies, lentils and barley soup takes 60 minutes to cook.

Roasted Veggies, lentils and barley soup makes 16 servings.

The ingredients for Roasted Veggies, lentils and barley soup are:

Left over roasted veggies:
*baby carrots, 1/2 pkg
Asparagus, fresh, 1 cup, chopped
Butternut Squash, 1.5 cup, cubed
*brussel sprouts, 12 sprouts cut in half
yellow (Summer) Squash, 1 cup, sliced
sweet raw onion, 1.5 cup, chopped
red potatoes, about 10 chopped

swanson low sodium 100% fat free chicken broth, 12 cups
Celery, 1.25 cup, diced
red potatoes, 4 smallish, chopped
sweet raw onion, 1.5 cup, chopped
Barley, pearled, raw, 1 cup
Lentils, .5 cup
Turkey (dark meat), .5 cup, chopped
Turkey breast meat, .5 Cup chopped

Here is how you make Roasted Veggies, lentils and barley soup:

The roasted veggies are made by spraying a pan with pan spray, chopping the veggies and spreading out in the pan and spraying them with the pan spray. Sprinkle with Italian seasoning and basil. Baking in a 350 oven for 15 minutes. take out and turn over, spray again. bake another 15 minutes. Take out and repeat. Put them back if needed for another 15 minutes, and cook till potatoes are done.For soup - combine raw potatoes (I did an additional 4 red other than the roasted ones) with celery, another cup of chopped onion and chicken broth in a large pot. Bring to a boil and then add barley. cook for about 45 minutes till potatoes are done and barley is cooked. Add roasted veggies and lentils. Cook for 15 minutes. Add turkey and seasonings. Serve with parmesan cheese and biscuits.Serving Size:?makes about 18 servings

The nutritional information for Roasted Veggies, lentils and barley soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 136.6

• Total Fat: 0.6 g
• Cholesterol: 5.2 mg
• Sodium: 486.2 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 4.8 g
• Protein: 7.9 g