SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Lentil-Toasted Barley Soup with Sausage

Makes: 6 servings Yield: 1 1/3 cups each

Prep 35 mins Cook 55 mins

Ingredients

1 tablespoon olive oil
1/2 cup regular barley
1 cup chopped onion (1 large)
3/4 cup chopped carrots
2 cloves garlic, minced
2 teaspoons ground cumin
4 cups reduced-sodium chicken broth
1 cup water
1/2 cup lentils, rinsed and drained
1 bay leaf
1 14 1/2ounce can no-salt-added diced fire-roasted tomatoes, undrained
6 ounces cooked chicken-apple sausage links, halved lengthwise and sliced
4 cups fresh baby spinach

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)

Servings Per Recipe 6,
cal. (kcal) 245,
Fat, total (g) 7,
chol. (mg) 32,
sat. fat (g) 2,
carb. (g) 33,
Monosaturated fat (g) 2,
fiber (g) 10,
sugar (g) 5,
pro. (g) 14,
vit. A (IU) 4859,
vit. C (mg) 15,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 165,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 645,
Potassium (mg) 440,
calcium (mg) 81,
iron (mg) 4,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe