Curried Mushroom Barley Lentil Soup
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% |
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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
Source
Canadian Living Magazine: February 2004
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