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- 1 Tbsp canola oil (15 mL)
- 1 large onion, thinly sliced (1)
- 1 garlic clove (1)
- 1/3 cup pot barley, rinsed (75 mL)
- 6 cups sodium-reduced chicken or beef stock (1.5 L)
- 1 can (19 oz/540 mL) lentils, rinsed and drained (1)
- 2 cups chopped fresh spinach, packed (500 mL)
- 1/4 cup chopped fresh parsley, (60 mL)
- 2 medium tomatoes, chopped (2)
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- In a large sauce-pan over medium-high heat, heat canola oil.
- Add onion and garlic and sauté for 4-5 minutes until onion softens.
- Stir in barley and stock. Bring to a boil. Reduce heat and simmer for 25-30 minutes or until barley is cooked.
- Stir in remaining ingredients and heat through, about 5 minutes.
Barley Lentil Soup
This simple, yet hearty soup is packed with vegetables, protein-rich lentils and fibre-rich barley that will curb hunger and help to keep you full throughout the day. Perfect to warm-up with on a chilly day or makes for a healthy choice anytime of the year.
- Servings
- 6 people
Nutritional Analysis
- Servings
- 6
- Calories
- 200
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 85 mg
- Carbohydrates
- 33 g
- Fiber
- 10 g
- Protein
- 12 g
