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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 :

    1. Gather the ingredients.
    2. Spray a 4-quart saucepan with nonstick cooking spray.
    3. Add the garlic and onion, and sauté for 4 minutes, stirring occasionally.
    4. Add the carrots and celery; sauté for 3 minutes longer, stirring occasionally.
    5. Mix in 6 cups of the vegetable broth, and also the mushrooms, lentils, ​barley, tomato paste, thyme, curry powder, and bay leaf.
    6. Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender but not mushy.
    7. Blend in the remaining broth, Italian parsley, lemon juice, Worcestershire sauce, salt, and pepper.
    8. Remove the bay leaf and serve. Enjoy!

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