Lentil Soup With Beef And Barley Recipe
Ingredients
| Ground beef | 1/2 Pound | |
| Vegetable stock | 6 Cup (16 tbs) | |
| Lentils | 1 Cup (16 tbs) | |
| Barley | 1/4 Cup (16 tbs) | |
| Beef broth | 1 Can (10oz) | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Carrot | 1 Large, diced | |
| Stalk celery | 1 Large, diced | |
| Chopped tomatoes | 2 Cup (16 tbs), canned | |
| Bay leaf | 1 Small | |
| Pinch each dried thyme and basil | ||
| Chopped fresh parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large heavy stock pot, brown beef lightly, stirring to break up; drain off fat. Add water, lentils, barley and beef broth; bring to boil. Reduce heat and simmer, covered, until lentils and barley are nearly tender, about 30 minutes.
Add onion, garlic, carrot, celery, tomatoes, bay leaf, thyme and basil; simmer for 1-1/2 hours. Remove bay leaf. Season with salt and pepper to taste. Serve sprinkled with parsley.
Add onion, garlic, carrot, celery, tomatoes, bay leaf, thyme and basil; simmer for 1-1/2 hours. Remove bay leaf. Season with salt and pepper to taste. Serve sprinkled with parsley.
Chef
