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Slow Cooker Barley and Lentil Soup
Budget-friendly recipe
This filling soup works as a side dish, or served with salad, a vegetarian entrée.
Ingredients
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What You'll Need
- Slow cooker
- Measuring cups
- Measuring spoons
- Cutting board
- Chef knife
- Sieve or colander
- Skillet
- Wooden spoon
- Ladle
Directions
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Rinse barley and lentils. Drain and place in a slow cooker.
-
Add stock or water. Cook on high heat for 4 hours (or low for 8 hours).
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In a skillet, heat oil. Add onion, cumin and salt. Cook until onion is soft, about 5 minutes. Add to the slow cooker.
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Stir in the garbanzo beans. Cook the soup on high heat for 1 hour more (or low for 2 hours).
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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
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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:
Total calories:
1½
cups
326
Total fat:
10 g
Saturated fat:
1 g
Carbohydrates:
49 g
Protein:
14 g
Fiber:
12 g
Sodium:
710 mg
