The new year always brings an onslaught of “healthy eating” recipes. I suppose I’m not different as this soup is fairly healthy. Lentils and barley both provide a decent amount of fiber and carrots are good for you, right. I use a reduced sodium broth base and then add salt at the end via sriracha and/or a bit of Parmesan cheese.
As an aside, I like the concept of a slow cooker however in practice most of the recipes finish too quickly for them to be practical for me on a weeknight. When I work from home though I can take 10 minutes mid-morning, toss some ingredients together and then have dinner ready when I want to eat.
Slow Cooker Barley & Lentil Soup
Prep time: 10 minutes
Total time: 6 hours
- 1 Tbsp. Better Than Bouillon Reduced Sodium Vegetable Base
- 8 cups water
- 2 cloves garlic, minced
- 1 teaspoon dried Mexican oregano leaves, crushed
- 4 large carrots, sliced (about 3 cups)
- 1 large onion, chopped (about 1 cup)
- 1 red pepper, chopped (about 1 cup)
- 1/2 cup uncooked brown lentils
- 1/2 cup uncooked pearl barley
- 2 Tbsp. sriracha or other chili sauce
- Boil 1 cup of the water and add the vegetable base. Stir until dissolved. Add remaining water to cool the broth and then add it to the slow cooker.
- Add the vegetables, lentils and barley. Cover and cook on low for 6 hours.
- Add the sriracha, stir and taste for flavor. Add salt, pepper or more sriracha as desired before serving.
You can substitute 8 cups of lower sodium chicken or beef stock for the veggie broth.
This recipe is based upon one from Campbell’s Meal Mail.