Wednesday, October 15, 2008

Chicken Soup with Lentils and Barley

I made this soup for dinner tonight and it was great. Perfect for a cool fall day. My family ate it without complaint. It was my first time cooking lentils and they were pretty good.



Chicken Soup with Lentils and Barley
from Melinda -- from Better Homes & Gardens Cookbook

1 cup sliced leeks or chopped onion
½ cup chopped red or green sweet pepper
1 clove garlic, minced 2 tablespoons margarine or butter
2 - 14 ½ ounce cans chicken broth
1 ½ cups water
½ cup dry lentils, rinsed and drained
½ teaspoon dried basil, crushed
¼ teaspoon dried oregano, crushed
¼ teaspoon dried rosemary, crushed
1 ½ cups chopped cooked chicken or turkey
1 ½ cups sliced carrots (3 medium)
½ cup quick-cooking barley
1 - 14 ½ ounce can tomatoes, cut up

1. In a large saucepan cook leeks or onion, sweet pepper, and garlic in margarine or butter till tender. Carefully stir in broth, water, lentils, basil, oregano, rosemary, and ¼ teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

2. Stir in the chicken, carrots, and uncooked barley. Cover and simmer about 20 minutes more or just till carrots are tender. Add the undrained tomatoes; heat through. Makes about 8 cups (6 main-dish servings)

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