Barley Lentil Soup is a nutritious, nut-free and gluten-free lunch or dinner option. It is made with onions, vegetable broth, brown lentils and barley cooked to perfection in plain nonfat yogurt.
Special diets: Vegetarian | nuts-free | gluten-free | eggs-free |
️Allergens: not vegan | soy | lactose |
⏱ 58 mins – easy
🍽 6 servings – 112 kcal per serving
|
Serving
233g |
Fat
2g |
Sat. fat
0g |
Sodium
644mg |
|
Carbs
17g |
Fibers
4g |
Sugars
2g |
Proteins
5g |
INGREDIENTS
- 1 tbsp vegetable oil
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 stalk celery sticks
- 1 tsp dried thyme
- ¼ tsp dried marjoram
- ¼ tsp black pepper
- ½ tsp salt
- 4 cups vegetable broth
- 1 cup brown lentils
- ¼ cup barley
- ½ cup parsley
- ¼ cup plain nonfat yogurt
TOOLS
- 1 knife
- 1 soup pot
- 1 bowl
- 1 wooden spoon
- 1 lid
STEPS
Peel garlic and onion, then chop them. Next, finely cut a carrot, celery, and parsley.
Heat vegetable oil in a soup pot. Stir in onions, garlic, carrot, celery sticks, dried thyme, dried marjoram, and black pepper with a wooden spoon. Cook for 5 minutes, then add vegetable broth, water, brown lentil, barley, and salt. Cover the pot with a lid and cook for 40 minutes on low heat. Remove the lid and stir once more, then add a quarter cup of chopped parsley.
Add a quarter cup of chopped parsley to plain nonfat yogurt in a bowl.
Serve barley lentil soup topped with yogurt mix.
It’s ready to be served !
