Recipe – Lentil Barley Soup

8 servings

1 cup brown lentils, rinsed
1/2 cup barley, hulled or pearled
1 onion, diced
2 carrots, sliced
2 stalks celery, sliced
6 gloves garlic, minced
1/2 tsp of oregano
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 – 1/4 tsp red pepper flakes
6 cups of water or vegetable broth
Put all ingredients into a pot and bring to a simmer. Cover and cook, stirring occasionally, until lentils are tender, about 1 hour. Salt to taste.

It’s really that easy!

Nutrition per serving: 78 calories, 4 grams protein, 16 grams carbohydrates, 0 grams fat, 150 mg sodium, 0 mg cholesterol; 3 grams fiber. (1 WW point per serving)


2 comments so far

  1. […] in the morning!), I think I’ll make some soup instead. I’ll stick with my old standby, Lentil Barley. Not only is this super healthy, it’s one of those stick to your ribs, scent the house, and […]

  2. […] time favorite winter foods (well, anytime foods since it’s cool year round where I live) is Lentil Barley soup. Problem is, barley is on the no-fly list now that we’re […]

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