Barley And Lentil Soup With Swiss Chard
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1.5 cups
Onion (chopped)1.5 cups
Peeled Carrots (chopped)3 large
Garlic Cloves (minced)2.5 tsps
Ground Cumin2 cup
Pearl Barley2 cup
Lentil (dried)2 tbsps
Dill (chopped fresh)Directions:
1
Heat oil in heavy large nonreactive pot over medium-high heat
2
Add onions and carrots; sauté until onions are golden brown, about 10 minutes
3
Add garlic and stir 1 minute
4
Mix in cumin; stir 30 seconds
5
Add 10 cups broth and barley; bring to boil
6
Reduce heat; partially cover and simmer 25 minutes
7
Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes
8
Add chard to soup; cover and simmer until chard is tender, about 5 minutes
9
Stir in dill
10
Season soup with salt and pepper
11
Thin with more broth, if desired
12
Heat oil in heavy large nonreactive pot over medium-high heat
13
Add onions and carrots; sauté until onions are golden brown, about 10 minutes
14
Add garlic and stir 1 minute
15
Mix in cumin; stir 30 seconds
16
Add 10 cups broth and barley; bring to boil
17
Reduce heat; partially cover and simmer 25 minutes
18
Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes
19
Add chard to soup; cover and simmer until chard is tender, about 5 minutes
20
Stir in dill
21
Season soup with salt and pepper
22
Thin with more broth, if desired