Barley and Lentil Soup with Swiss Chard

Ingredients for Barley and Lentil Soup with Swiss Chard

• 1 tablespoon olive oil

• 350ml chopped onions

• 200g chopped peeled carrots

• 3 large garlic cloves, minced

• 2 1/2 teaspoons ground cumin

• 2400ml (or more) low-salt chicken or vegetable broth

• 160ml pearl barley

• 1 14 1/60g can diced tomatoes in juice

• 160ml dried lentils

• 950ml (packed) coarsely chopped Swiss chard (about 1/2 large bunch)

• 2 tablespoons chopped fresh dill

How to make Barley and Lentil Soup with Swiss Chard

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 2400ml broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.