Tuesday, February 5, 2008

Italian Lentil and Barley Soup

Robyn's notes: crockpot recipe, plan ahead
  • 1/2 C lentils
  • 1/4 C pearl barley
  • 1/2 C carrots, chopped
  • 1/2 C celery, chopped
  • 1/2 C onions, chopped
  • 1 garlic clove, minced
  • 1/4 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1 bay leaf
  • 1 3/4 C vegetable broth
  • 1 1/4 C water
  • 7oz can Italian-style stewed tomatoes
  • 1/2 C fresh parsley, chopped
  • 1 Tbsp cider vinegar
1. Sort through lentils to remove debris and shriveled beans, then rinse.
2. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
3. Pour in broth, water, and tomatoes.
4. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
5. Discard bay leaf and just before serving stir in parsley and vinegar.

Robyn's notes: This is the halved recipe. The original states the yield as 12 servings, but this halved version does not serve 6. There is no way that it would serve more than 3, max. I added chopped zucchini. I had training out of town all day, so this was for him only.

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