Lentil-Toasted Barley Soup with Sausage
- In a 3- to 4-quart saucepan heat oil over medium heat. Add barley; cook and stir for 3 to 4 minutes or until barley is golden. Add onion, carrots, and garlic; cook about 10 minutes or just until vegetables are tender, stirring occasionally. Stir in cumin; cook and stir for 30 seconds more.
- Add broth, the water, lentils, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 55 minutes or until barley and lentils are tender. Stir in tomatoes and sausage; heat through. Remove and discard bay leaf.
- Add spinach, stirring until spinach begins to wilt. Ladle soup into serving bowls. Serve immediately.
Nutrition Facts (Lentil-Toasted Barley Soup with Sausage)
- Per serving:
- 245 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 32 mg chol.,
- 645 mg sodium,
- 33 g carb.,
- 10 g fiber,
- 5 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
LeslieS 1676 Days Ago
Delicious! Nice and hearty soup. Made for a perfect dinner on a chilly night!