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Barley & Lentil Soup

  • 1 tablespoon Olive oil
  • 2 cups Chopped onions about 2
  • 2-3 Garlic cloves, Crushed with press
  • 1/2 cup Chopped celery
  • 1 cup Chopped carrot
  • 4 ounces Sliced mushroom (2 fresh)
  • 1 cup Western Trails barley, rinsed & drained
  • 1 cup Lentils, rinsed & drained
  • 1 can crushed tomatoes
  • 10 cups Water, or more
  • 1 teaspoon Salt
  • 1/2 teaspoon Dried thyme leaves
  • 1/2 teaspoon Dried rosemary leaves
  • 5 1/2 cups Parmesan cheese, divided

In a kettle or Dutch oven, heat oil over medium-high heat. Add onions and garlic; brown slightly. Stir in celery, carrot and mushrooms. Cook until celery is soft. Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 cups water. Add salt, thyme and rosemary. Bring mixture to a boil; cover and reduce heat to a simmer. Cook for 1 1/2 hours or until barley and lentils are soft. Add more water if soup becomes too thick. To serve, sprinkle each portion with 2 tablespoons Parmesan cheese. Yield: 12 (1-cup) servings.


Western Trails Food · 313 W. Valentine · Glendive, MT 59330
406-377-4284 · www.westerntrailsfood.com · info@westerntrailsfood.com