Lunch

Barley and Lentil Soup is for Lunch.

Barley and Lentil Soup takes 30 minutes to prepare.

Barley and Lentil Soup takes 150 minutes to cook.

Barley and Lentil Soup makes 4 servings.

The ingredients for Barley and Lentil Soup are:

Chicken stock, home-prepared, 2 cups (can use bullion or packaged chicken stock if desired)
Barley, pearled, raw, 1/4 cup (can use whole barley if desired)
Lentils, 1/4 cup
Yellow Onion - Chopped, 1/4 cup
Garlic, Granulated (Dry), 1/4 tsp
Parsley, dried, 1/4 tsp
Basil, 1/4 tsp
Dried Oregano, 1/4 tsp
Salt, 1/4 tsp
Potato, raw, 1 medium (Diced 1/4 inch square)
Carrots, raw, 1 medium (Diced 1/4 inch square)

Here is how you make Barley and Lentil Soup:

Start with making chicken stock first. Add the seasonings at the start of the chicken stock. Bring to a boil then lower heat and let simmer. Simmer throughout the remainder of making the soup If making home prepared stock simmer until stock taste like chicken. Continue simmering then add the barley. Barley takes about 30 minutes to cook. After about 10 minutes add the lentils and diced carrots at the same time. They both take about 20 minutes to cook. When the lentils and diced carrots are cooked add the diced potatoes. Potatoes diced this small only take about 5 minutes to cook. Let the pot contents continue to simmer on low heat for about another 15 minutes to blend all the flavors together. Your hardy homemade nutritious soup without preservative (chemicals) is now ready to serve. Enjoy this truly nourishing meal.Serving Size:?4

The nutritional information for Barley and Lentil Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 149.1

• Total Fat: 1.8 g
• Cholesterol: 3.6 mg
• Sodium: 337.8 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 4.9 g
• Protein: 6.6 g