Barley and Lentil Soup with Swiss Chard
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped peeled carrots
- 3 large garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 10 cups (or more) low-salt chicken or vegetable broth
- 2/3 cup pearl barley
- 1 14 1/2-ounce can diced tomatoes in juice
- 2/3 cup dried lentils
- 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
- 2 tablespoons chopped fresh dill
- This recipe is vegan
- Produce
- Carrots (1 1/2 cups)
- Cumin, ground (2 1/2 teaspoons)
- Dill, fresh (2 tablespoons)
- Lentils, dried (2/3 cup)
- Onions (1 1/2 cups)
- Swiss chard, packed (4 cups)
- Tomatoes in, juice (1 14 1/2-ounce can)
- Canned Goods
- Chicken or vegetable broth, low-salt (10 cups)
- Cooking & Baking
- Garlic cloves, large (3)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Pearl barley (2/3 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published February 1, 2005 (8 years ago).
6 people saved this recipe.
