Lentil Barley Soup Recipe

Lentil Barley Soup Recipe

  • 1 medium onion, chopped
  • 3/4 cup thinly sliced celery
  • 1 garlic clove, minced
  • 1 tablespoon margarine
  • 2 quarts water
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (1.8 ounce) package vegetable soup mix
  • 3/4 cup dry lentils
  • 3/4 cup medium pearl barley
  • 1/4 teaspoon pepper
  • 2 medium carrots, thinly sliced
  • 1/2 cup shredded reduced-fat Swiss cheese (optional)
  1. In a soup kettle or Dutch oven, saute onion, celery and garlic in margarine until tender. Add water, tomatoes, soup mix, lentils, barley and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until lentils and barley are tender. Add carrots; simmer 20-25 minutes longer or until the carrots are tender. Garnish with cheese if desired.
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