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Barley Lentil Soup

  • 1 cup sliced onion
  • 1 teaspoon garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 can stewed diced tomatoes
  • 3 cups lowfat chicken broth
  • 3 cups water
  • 1 cup lentils
  • 2/3 cup Western Trails barley
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • black pepper to taste

Spray a large soup pan vegetable oil cooking spray and heat over medium-high heat; saute the garlic and onion until they are golden brown, about 1 or 2 minutes. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Cook until the barley and lentils are tender, about 1-1 1/2 hour. Serve hot in a soup bowl.

Yield 8 servings. Each serving (1-1/4 cups): 185 calories, .5 g fat, 0 saturated fat, 0 cholesterol, 224 mg sodium, 33 g carbohydrate, 12 g fiber, 12 g protein, 5 g sugars.


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