I've decided to go ahead and post recipes on here. A good way for me to keep track of them. So I'm going to start with today's soup.
**The original recipe called for a cup of chopped celery to be added with the carrots. For obvious reasons I removed that ingredient.
Curry Barley and Lentil Soup
2 to 3 cloves garlic, finely chopped
1 cup chopped onion
2 medium carrots, peeled and chopped
7 cups chicken broth, divided
1-1/2 cups small fresh button mushrooms, sliced (I cheated and used canned. Came out fine)
1 cup lentils, rinsed
1/2 cup pearl barley
1 tablespoon tomato paste
1-1/2 teaspoons dried leaf thyme, crushed
1 teaspoon curry powder
1 bay leaf
1 tablespoon finely chopped Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt (I didn't add the salt and didn't miss it)
1/2 teaspoon ground black pepper
Spray 4-quart saucepan with non-stick cooking spray. Add onion and garlic; sauté 4 minutes, stirring occasionally. Add carrots; sauté 3 minutes longer, stirring occasionally. Mix in 6 cups broth, mushrooms, lentils, barley, tomato paste, thyme, curry powder and bay leaf. Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy. Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf and serve. Makes 8 servings.
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