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

by 3  people

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  • 1/2  cup 
    dry lentils
  • 1   cup 
    sliced leeks or chopped onion
  • 1/2  cup 
    chopped red or green sweet pepper
  • 1   clove 
    garlic, minced
  • 2   tablespoons 
    butter or margarine
  • 3   cups 
  • 2   cups 
    reduced-sodium chicken broth
  • 1 1/2  teaspoons 
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1   teaspoon 
    snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 3/4  teaspoon 
    snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4  teaspoon 
  • 1 1/2  cups 
    chopped cooked chicken or turkey
  • 1 1/2  cups 
    chopped carrots
  • 1/2  cup 
    quick-cooking barley
  • 1  14 1/2 ounce can 
    low-sodium diced tomatoes
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.
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.
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: cal. (kcal) 248, Fat, total (g) 8, chol. (mg) 44, sat. fat (g) 3, carb. (g) 28, fiber (g) 8, pro. (g) 19, vit. A (RE) 1762, vit. C (mg) 73, sodium (mg) 324, calcium (mg) 111, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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