- Course: Soups and Stews
- Cuisine: American
- Seasons: Autumn, Winter
This is my version of a very classic soup. It is very hearty, and contains just the right balance of vegetables, grains, and legumes. This is one of my favorite winter dishes.
Ingredients
- 7 cup vegetable broth
- 1/4 teaspoon seasoned salt
- 1/4 cup parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- 1 teaspoon dried marjoram
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- 1/4 cup worcestershire sauce
- 1 can diced tomatoes
- 1 1/2 cup green or brown lentils
- 1 1/2 cup pearled barley
- 8 ounce portabella mushroom (thinly sliced)
- 2 cup celery (thinly sliced)
- 2 cup onions (diced)
- For: 6
- Preparation: 30 min
- Cooking: 1 h
- Ready in: 1 h 30 min
Instructions
- In a large stockpot, sauté onions and celery in olive oil over high heat for 5-10 minutes. Add mushrooms and continue sautéing until most of liquid from mushrooms has evaporated. Add carrots and continue cooking another 5 minutes. Next add the lentils, barley, diced tomatoes, vegetable broth, and seasonings. Turn heat to medium-high. Simmer for about 40-50 minutes, until lentils are soft. Serve warm with crusty bread.