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Barley and Lentil Soup with Swiss Chard

Serves 6 as a main course
 
1            Tbl       Olive Oil
1 ½      Cups    Chopped Onions
1 ½      Cups    Chopped Peeled Carrots
3                         Large Garlic Cloves, minced
2 ½      Tsp      Ground Cumin
10        Cups    Chicken Broth
2/3      Cups    Pearl Barley
15         Oz        Diced Tomatoes in Juice
2/3      Cup      Dried Lentils
4           Cups    Coarsely Chopped Swiss Chard
2           Tbl       Chopped Fresh Dill     
 

Heat oil in heavy large 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 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.  Stir in tomatoes with juice and lentils.  Cover and simmer until chard is tender, about 5 minutes.  Stir in dill.  Season soup with salt and pepper to taste.  Thin with more broth if desired.