Curried Mushroom Barley Lentil Soup

Tested Till Perfect

You can make this robust soup as spicy as you like depending on the kind of curry paste you use -- mild, medium or hot.

Servings: 20

Ingredients:

Nutritional Info
Per serving: about -
cal 96
pro 4 g
total fat 2 g
sat. fat trace
carb 16 g
fibre 3 g
chol 0 mg
sodium 479 mg
% RDI: -
calcium 2%
iron 13%
vit C 5%
folate 28%
    1 tbsp (15 mL) vegetable oil
    2 large onions, chopped
    8 cloves garlic, minced
    12 cups (3 L) sliced mushrooms (2 lb/1 kg)
    2 tbsp (25 mL) minced gingerroot
    2 tbsp (25 mL) curry paste
    1/2 tsp (2 mL) each salt and pepper
    12 cups (3 L) vegetable or beef stock
    1 cup (250 mL) green lentils
    2/3 cup (150 mL) pot or pearl barley
    Garnish:
    A dollop of yogurt (per serving)
    1 tbsp (15 mL) finely chopped green onion (per serving)

Preparation:

In large pot, heat oil over medium heat; fry onions, garlic, mushrooms, ginger, curry paste, salt and pepper, stirring often, until liquid is evaporated, 10 minutes.

Add stock, 3 cups (750 mL) water, lentils and barley; bring to boil. Cover, reduce heat and simmer until lentils and barley are tender, about 1 hour. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Top each bowl with yogurt and green onion.

Additional Information

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Source

Canadian Living Magazine: February 2004





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