Monday, May 2, 2011

Recipe Time!!!

Lentil, Barley & Mushroom Soup

1 tablespoon olive oil
2 medium leeks, trimmed, halved, finely chopped
3 cloves garlic, crushed
250g button mushrooms, thinly sliced
2 x 410g cans chopped tomatos
1/2 cup dry red lentils, cooked and rinsed
1/3 cup pearl barley
5 cups cold water
Basil, salt & pepper to taste

1 Heat Oil in large pan over medium heat. Add leek, mushrooms and garlic,
2 Cook, stirring, for 3-4 minutes until softened
3 Add remaining ingredients and bring back to the boil
4 Reduce heat and simmer for approx 4 minutes or until barley is tender
5 Serve with fresh parsley

Serves 4


Megan said...

How did the recipe pan out SV? I'm always drawn to a nice soup recipe but nearly everything I try ends up pretty bland.

The Shrinking Vegetarian said...

Megan, SVP Loved it. I thought it was okay. Very low cal. 245 cals for 1/4 of the recipe, but in all honesty 1/6th would be enough. Kinda minestrone-ish.