LENTIL BARLEY SOUP3/4 cup chopped onions 1 garlic clove, minced 1 tablespoon oil 2 cans (16-oz. each) stewed tomatoes, undrained 2 cans (14 1/2-oz. each) beef broth 1/4 cup uncooked barley 1 teaspoon salt 1 teaspoon dried basil leaves 1 cup diced peeled potatoes or rutabaga 3/4 cup thinly sliced carrots 1/2 cup uncooked lentils In Dutch oven or stockpot, cook onions and garlic in oil over medium- high heat until crisp-tender, about 5 minutes. Add tomatoes, beef broth, barley, salt and basil. Reduce heat; cover and simmer 20 minutes. Add potatoes, carrots and lentils; cover and continue simmering 20 to 30 minutes or until lentils and vegetables are tender. Makes 5 servings (1 1/2-cups each) From: Recipelink.com Source: Recipe booklet: Down Home Cooking and Baking, Pillsbury Classic Cookbooks #153, November 1993
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