Thursday, January 14, 2010

Thursday Edibles - Barley and Lentil Soup with Spinach

I found this recipe while anticipating some green chard in last week's Urban Organic box. When no green chard turned up, I decided to make the soup anyway and use spinach instead. It turned out great - a simple soup that's easy to make! Here is the recipe.

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped spinach
2 tablespoons chopped fresh dill

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add spinach to soup; cover and simmer until spinach is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.


  1. Mmmm! I had lentil soup last night. This one looks and sounds wonderful. I'm printing this off for future use ~ thanks!

  2. This looks great! We love barley, so I am anxious to try this recipe out, thanks for sharing it!

  3. i should try this today. i'm in the mood for soup since i'm on the verge of a full-blown cold. ugh. nothing like being sick on the weekend. pam