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Prep Time: 11 mins
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Cook Time: 24 mins
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Additional Time: 18 mins
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Servings: 9
High-Protein Barley Vegetable Soup With Lentils
For the Worcestershire sauce, be sure to read the label carefully because not all brands are vegetarian.
Ingreadient:
- 2 to 3 cloves garlic, finely chopped
- 1 cup chopped onion
- 2 medium carrots, peeled and chopped
- 1 stalk celery, chopped
- 7 cups vegetable broth, divided
- 1 1/2 cups sliced fresh mushrooms
- 1 cup lentils, rinsed
- 1/2 cup pearl barley
- 1 tablespoon tomato paste
- 1 1/2 teaspoons dried thyme
- 1 teaspoon curry powder
- 1 bay leaf
- 1 tablespoon finely chopped Italian parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions :
- Gather the ingredients.
- Spray a 4-quart saucepan with nonstick cooking spray.
- Add the garlic and onion, and sauté for 4 minutes, stirring occasionally.
- Add the carrots and celery; sauté for 3 minutes longer, stirring occasionally.
- Mix in 6 cups of the vegetable broth, and also the mushrooms, lentils, barley, tomato paste, thyme, curry powder, and bay leaf.
- Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender but not mushy.
- Blend in the remaining broth, Italian parsley, lemon juice, Worcestershire sauce, salt, and pepper.
- Remove the bay leaf and serve. Enjoy!