It’s cold up here in Buffalo right now, and I have only one thing on my mind: staying warm. Luckily, my mother and grandmother have passed on their recipe for the perfect remedy, otherwise known as Spiced Lentil Barley Soup. It’s actually delicious year-round and is chock full of protein and vegetables.
Since I am a vegetarian, I make it without the chicken, and it’s just as tasty as I remember it being with the chicken.
Spiced Lentil Barley Soup
Preparation time: About 1 hour
Ingredients:
- 2 chicken breasts, halved (4 halves with bones), optional
- 1 T olive oil
- 1 medium chopped onion
- 3 cloves garlic, minced
- 1/3 c. pearl barley
- 2 qts. vegetable broth
- 1/2 c. minced parsley
- 1 c. lentils
- 15 oz. can garbanzo beans, rinsed
- 12 oz. jar medium salsa
- 1 package frozen spinach, chopped
- 1 c. chopped tomatoes, optional
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