Curried Mushroom Barley Lentil Soup
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 96 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 16 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 479 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 13 |
| vit C | 5 |
| folate | 28 |
You can make this robust soup as spicy as you like depending on the kind of curry paste you use -- mild, medium or hot.
Ingredients
- 1 tbsp vegetable oil
- 2 large onions, chopped
- 8 cloves garlic, minced
- 12 cups sliced mushrooms, (2 lb/1 kg)
- 2 tbsp minced gingerroot
- 2 tbsp curry paste
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 cups vegetable stock or beef stock
- 1 cup green lentils
- 2/3 cup pot barley or pearl barley
- Garnish:
- 1 dollops Yogurt, (per serving)
- 1 tbsp 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.
Source : Canadian Living Magazine: February 2004
- Keywords : Soup; Vegetarian; Simmer; Make-Ahead; Mushrooms; Barley; Lentils; Curry;
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