Chicken Soup with Lentils and Barley
Recipe from Midwest Living

The lentils and barley add down-home flavor and hearty texture to this satisfying and healthy chicken soup.


Chicken Soup with Lentils and Barley

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Ingredients
  • 1/2 cup
    dry lentils
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  • 1 cup
    sliced leeks or chopped onion
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  • 1/2 cup
    chopped red or green sweet pepper
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  • 1 clove
    garlic, minced
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  • 2 tablespoons
    butter or margarine
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  • 3 cups
    water
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  • 2 cups
    reduced-sodium chicken broth
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  • 1-1/2 teaspoons
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
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  • 1 teaspoon
    snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
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  • 3/4 teaspoon
    snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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  • 1/4 teaspoon
    pepper
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  • 1-1/2 cups
    chopped cooked chicken or turkey
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  • 1-1/2 cups
    chopped carrots
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  • 1/2 cup
    quick-cooking barley
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  • 1 14-1/2-ounce can
    low-sodium diced tomatoes
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Directions
1.
Rinse the lentils under cold running water and drain; set them aside. In a large saucepan or Dutch oven, cook the sliced leeks or chopped onion, chopped sweet pepper, and garlic in butter or margarine until the vegetables are tender.
2.
Carefully stir in the water, chicken broth, basil, oregano, rosemary, pepper, and lentils. Bring the mixture to boiling. Reduce heat and simmer, covered, for 20 minutes.
3.
Stir in the chicken or turkey, the carrots, and uncooked barley. Simmer, covered, for about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 6 servings.
Nutrition information
Per serving: Calories 248, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 44 mg, Sodium 324 mg, Carbohydrate 28 g, Fiber 8 g, Protein 19 g. Daily Values: Vitamin A 171%, Vitamin C 123%, Calcium 11%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet.
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