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Barley Lentil Soup With Turnips

Yield: Makes 8 servings. Serving size: 1-1/2 cups.



2 Tbsp vegetable oil
1 medium onion diced
1 green pepper diced
1 cup celery diced
2 cloves garlic minced
6-7 cups water and/or broth
2 cups turnips diced
1 cup dry lentils
½ cup pearl barley
2 carrots peeled and diced
1 Tbsp dried oregano
2 tsp dried thyme
1½ dried sage Black pepper to taste
2 cups canned crushed tomatoes

Heat the oil in a large saucepan and add the onion, green pepper, celery and garlic. Saute for 7 minutes. Add the water, turnips, lentils, barley, carrots, and seasonings and cook for 20 minutes over medium-low heat, stirring occasionally. Stir in the crushed tomatoes and cook for 20 to 30 minutes more until the barley and lentils are tender. Serve hot.