Lentil and Barley Soup Recipes

Ingredients :

1/3 cup lentils

1/2 cup pearl barley

2 15 ounce cans Swanson's Vegetable Broth

1 bay leaf

1 russet potato, scrubbed and diced

1 cup shredded green cabbage

1 stalk celery, thinly sliced

1 clove garlic, minced

3/4 tsp dried sage

3/4 tsp crushed dried rosemary

3/4 tsp dried thyme

1/4 tsp black pepper

Method :

Combine the lentils, barley, vegetable broth, and bay leaf in a large pot. Add 2 cups of water and simmer until the lentils and barley are tender, about 1 hour. Add all the remaining ingredients and simmer until the potato is tender, about 25 minutes.

A hearty dish you can serve in a hurry ! Spruce this up with our Confetti Cole Slaw for a fun meal.

Serves 6

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