Slow Cooker Barley and Lentil Soup

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Slow Cooker Burmese Barley and Lentil Soup
Slow Cooker Burmese Barley and Lentil Soup

Photo attribution: 

My Tu Duong
Slow Cooker Barley and Lentil Soup
Budget-friendly recipe
672
Serves:
4
5 hours 0 mins.

This filling soup works as a side dish, or served with salad, a vegetarian entrée.

Ingredients

½
cup
2
tablespoons
1

chopped

1
teaspoon
¾
teaspoon
1
cup

rinsed and drained

tablespoons

(about 1/2 lemon)

¼
cup

chopped, for garnish

What You'll Need

  • Slow cooker
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef knife
  • Sieve or colander
  • Skillet
  • Wooden spoon
  • Ladle

Directions

  1. Rinse barley and lentils. Drain and place in a slow cooker.
  2. Add stock or water. Cook on high heat for 4 hours (or low for 8 hours).
  3. In a skillet, heat oil. Add onion, cumin and salt. Cook until onion is soft, about 5 minutes. Add to the slow cooker.
  4. Stir in the garbanzo beans. Cook the soup on high heat for 1 hour more (or low for 2 hours).
  5. Just before serving, stir in lemon juice. Ladle the soup into bowls, and sprinkle with parsley and cumin. Serve with flatbread and salad.

Chef Tips

  • To use dried garbanzo beans: Rinse and pick out any stones. Add to the slow cooker with the dried barley and lentils in Step 1. Increase stock or water to 7 cups and continue with recipe.

Nutrition Info and more

Serving size:
cup (cups)
Total calories:
326
Total fat:
10 g
Saturated fat:
1 g
Carbohydrates:
49 g
Protein:
14 g
Fiber:
12 g
Sodium:
710 mg
Attribution

Publication: 

Author: 

Attribution: 

In collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team, and UC San Diego – Center for Community Health

Cooking Environment: 

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