الأربعاء، 7 ديسمبر 2011

Mushroom, Lentil and Barley Soup

Winter is the time for warming and nourishing soups to make a comeback in the kitchen, the kind of soups that make you feel like you're being coddled and looked after — even if you had to make the soup yourself! But, I like to cook and enjoy the fruits of my labour. A steaming bowl of this easy-to-make soup is just the kind that makes us feel safe and comforted on a cold day, loaded with hearty vegetables, earthy green lentils, sweet pearl barley, and plenty of home-cooked goodness in a warm and inviting mushroom broth. A meal in a bowl, especially when served with a vegetable dish.

If you are concerned about your weight, which surely effects your overall well-being and health, you should consider incorporating more vegetarian dishes into your diet, especially whole grains and legumes and of course fruits and vegetables. It is a well known fact that excess weight increases the chances of heart disease, diabetes, osteoporosis, high blood pressure and back problems, to name just a few of the hazards of excess weight. Exercise and a healthy diet are of upmost importance.

Mushroom, Lentil and Barley Soup

Mushroom, Lentil and Barley SoupMushroom, Lentil and Barley Soup
Recipe by
Published on December 7, 2011

A warm and nourishing winter comfort soup loaded lentils, barley, vegetables and mushrooms

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Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced or crushed
  • 1/4 teaspoon dried red chili flakes
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon dried thyme
  • 12 oz. white mushrooms, sliced
  • 1 large carrot, sliced
  • 1 large potato, chopped
  • 1 celery stalk, chopped
  • 3/4 cup dried green lentils, rinsed
  • 1/2 cup pearl barley, rinsed
  • 5 cups water or vegetable stock
  • 1 bay leaf
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper
Instructions:
  • Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the onion and garlic, and sauté for 2 minutes or until the onion just starts to turn translucent. Toss in the chili flakes, curry powder and thyme, and stir once to coat the onions.

  • Turn up the heat to medium-high and add the mushrooms with a 1/4 cup of the water. Sauté for 5 minutes, then add the carrot, potato and celery, and sauté for 2 - 3 minutes. Stir in the lentils and barley, pour in the water or vegetable stock, and add the bay leaf. Bring to a low boil, then reduce the heat to medium-low, cover, and simmer for 20 - 30 minutes or until the vegetables, lentils and barley are tender.

  • Remove from heat, discard the bay leaf, and season with salt and pepper. Serve hot.

Makes 6 servings
Mushroom, Lentil and Barley Soup

Other warming soups from Lisa's Kitchen:
Beet, Barley and Black Bean Soup
Sweet Potato Squash Soup with Pinto Beans and Chard
Chickpea and Cabbage Soup
Indian-Style Split Pea Soup

On the top of the reading stack: cookbooks

Audio Accompaniment: Trentemoller

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