Lentil Barley Soup
Garnish with chopped parsley.

Serves: 4

• 1 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 small carrots, sliced
• 2 ribs celery, chopped
• 1/2 red bell pepper, chopped
• 4 sun-dried tomatoes halves rehydrated, drained and chopped
• 1 teaspoons dried basil
• 1/2 teaspoon dried oregano
3 - 14.5 ounce cans fat-free beef broth*
1 - 14.5 ounce can diced tomatoes
1 tablespoons tomato paste
1/2 cup pearl barley
1/2 cup dried lentils
Salt and pepper to taste
2 tablespoons chopped fresh parsley for garnish

In a large nonstick saucepan, add oil and heat over medium-high heat. Add onions and garlic. Saute onions until glassy and clear.

Add carrots, celery, bell pepper sun dried tomatoes, basil and oregano.Cook until red bell pepper is just softened, stirring occasionally. Add 5 cans of broth, tomatoes, and tomato paste.
Bring to a boil.

Stir in barley and lentils. Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally. Add more broth if needed.

Add salt and pepper to taste. Serve warm and sprinkle with parsley to garnish.

*You can easily make this vegan by using vegetable broth.

Per Serving: 285 Calories; 4g Fat (11.4% calories from fat); 1g Saturated Fat; 25g Protein; 50g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 906mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.

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