This might be cause for all of you to celebrate. After this Lentil and Barley Soup recipe there will be no more soups until next winter. Except of course for Gazpacho come summer which I love, it is so refreshing. Aaron and I will be leaving for Arizona soon and when we get back hopefully Spring is getting into full swing and I am going to try some new recipes for Aaron. I think he is getting tired of my one pot meals.
One of the things I love about this Lentil Barley Soup is it is almost like a stew it is so hearty It can be served as a meal or a starter. It is great for vegetarians, it is loaded with protein. Have it for dinner with a nice crusty baguette and feta cheese. I always double the recipe. It freezes nicely.
Lentil Barley Soup for 4.
2 tablespoons Butter
2 tablespoons extra-virgi olive oil
½ cup chopped onion
½ cup chopped celery
21/2 cups chopped canned or fresh tomatoes
2 cups water
½ cup lentils
⅓ cup pearled barley
⅛ teaspoon dried rosemary
Salt and pepper to taste (½ teaspoon salt and ¼ teaspoon pepper)
½ cup shredded carrots
1. Heat butter and olive oil in a heavy saucepan over medium heat. Add the onions and saute about 5 minutes. Add the celery and cook another 5-10 minutes until the celery has softened.
2. Add the tomatoes, water, lentils, barley, salt, pepper and rosemary. Bring to a boil. Cover and simmer over low heat about 30-40 minutes stirring occasionally, until the barley and lentils are almost tender.
3. Add carrots and cook 5 more minutes. The lentils and Barley should be tender if not simmer a bit longer.
Hope you guys enjoy