Name: Barley and Bean Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1 onion, chopped; 1 Tbsp olive oil; 1 clove garlic, finely chopped; 1 tsp ground turmeric; ½ cup dry green lentils, rinsed and drained; ½ cup pearl barley, rinsed and drained; 6 cups vegetable broth; 6 cups baby spinach, chopped (To save time, chop the spinach with the herbs in the food processor); 2 cups lightly packed cilantro, chopped; 2 cups lightly packed fresh parsley, chopped; 1 can chickpeas, rinsed and drained; 1 can kidney beans, rinsed and drained; Salt and pepper; 1 clove garlic, chopped; 1 Tbsp olive oil; 1 cup mint leaves, chopped; Plain Greek yogurt or lemon wedges, to taste

Prep Time

15 min

Cook Time

Yields

6 servings

A hearty autumn soup filled with healthy lentils, barley and baby spinach that makes it easy to pack in those veggies!

Courtesy of RICARDO Magazine.

ingredients

Soup

onion, chopped

Tbsp olive oil

clove garlic, finely chopped

tsp ground turmeric

cup dry green lentils, rinsed and drained

cup pearl barley, rinsed and drained

cups vegetable broth

cups baby spinach, chopped (To save time, chop the spinach with the herbs in the food processor)

cups lightly packed cilantro, chopped

cups lightly packed fresh parsley, chopped

can chickpeas, rinsed and drained

can kidney beans, rinsed and drained

Salt and pepper

Garnish

clove garlic, chopped

Tbsp olive oil

cup mint leaves, chopped

Plain Greek yogurt or lemon wedges, to taste

Ingredient Substitution Guide

directions

Step 1

In a large saucepan over medium-high heat, brown the onion in the oil. Add the garlic and turmeric. Continue cooking over medium heat for 2 more minutes, stirring constantly. Add the lentils and barley. Coat well with the onion mixture. Season with salt and pepper.

Step 2

Add the broth and bring to a boil. Cover and simmer for about 40 minutes or until the barley is tender.

Step 3

Add the spinach, herbs, chickpeas and kidney beans. Cook for 10 more minutes.

Step 4

Meanwhile, in a small skillet over medium-high heat, brown the garlic in the oil. Add the mint and mix thoroughly.

Step 5

Divide the soup into serving bowls. Serve with a dollop of yogurt or a lemon wedge, and top with the mint garnish.

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Barley and Bean Soup

ingredients

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