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This is the most hearty and wholesome soup out there. Lentils full of protein and fiberous vegetables cooked together with barley makes this such a complete meal that is so healthy and filling. (To all the vegetarians and vegans out there, this one’s for you.) Cozy up this winter with this delicous lentil vegetable soup.
1 large onion, finely chopped
3 tablespoons oil
2 stalks celery, chopped
5 medium carrots, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic or 1 teaspoon garlic powder
1 cup Gefen Red Lentils
4 quarts water
1/2 cup barley
1 bay leaf
2 and 1/3 teaspoons Tuscanini Lemon Juice (optional)
1 tablespoon salt
1/2 teaspoon pepper
In six quart pot, sauté onions in margarine until lightly golden. Add vegetables, and lentils and cook over very low heat for 15-20 minutes, stirring occasionally.
Add water, bring to a boil, mixing well. Add barley and all spices. Cook over medium-low heat for one and a half to two hours.
Photography and styling by: Elazar Klein Studio
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Family favorite. This soup is easily modified. I add parsnip & mushrooms. I make it partially with water & also with vegetable and/or chicken broth. Sometimes I add beef bones.
Yum! I’m sure the beef bones add a delicious flavor!