Ingredients
2 cups dried lentils (rinsed)
4 scallions
5 carrots (chopped)
2 teaspoons dried oregano
1/2 cup pearl barley
12 cups water
1 can 14.5 ounce low-sodium whole peeled tomatoes (coarsely chopped)
1 tablespoon red wine vinegar
1/2 teaspoon salt
Steps
Place a large soup pot on the stove and add lentils, scallions, carrots, celery, oregano, barley, and water. Bring to a boil.
Reduce the heat to low and simmer, uncovered, for one hour.
Add the tomatoes and continue cooking about 45 minutes. Just before serving, add vinegar.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 155 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 139 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 9 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 9 g |
| Vitamin D | 0 mcg |
| Calcium | 56 mg |
| Iron | 4 mg |
| Potassium | 543 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Lentil Barley Soup. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.