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Slow Cooker Barley and Lentil Soup
Photo attribution: My Tu Duong
This filling soup works as a side dish, or served with salad, a vegetarian entrée.
What you'll need
Crockpot (slow cooker)
Sieve or colander
Spatula or spoon
1/2 cup Brown Lentils dried
5 cups Water or 5 cups Vegetable Broth or 5 cups Low Sodium Chicken Stock
2 tablespoons Vegetable Oil
1 cup Garbanzo Beans cooked, rinsed and drained
1 1/2 tablespoons Lemon Juice (about 1/2 lemon)
1/4 cup Fresh Parsley chopped, for garnish
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.
- 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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10 g||13%|
|Saturated Fat 1 g||5%|
|Sodium 710 mg||31%|
|Total Carbohydrate 49 g||18%|
|Dietary Fiber 12 g||43%|
|Protein 14 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: