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Lentil-Toasted Barley Soup with Sausage

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  • Makes: 6 servings
  • Yields: 1 1/3 cups each
  • Prep: 35 mins
  • Cook: 55 mins

Lentil-Toasted Barley Soup with Sausage

Directions

  1. 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.
  2. 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.
  3. 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

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