Sandy's Lentil/Rice/Barley Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 1 | cup |
rice
|
|
| ⅔ | cup |
pearl barley
|
|
| 1 | each |
onions
chopped |
|
| 1 | x |
bay leaves
|
*
|
| 2 | cans |
corn
|
*
|
| 1 ½ | teaspoons |
basil
sweet |
*
|
| 1 ½ | cans |
evaporated milk
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 237 | ml |
rice
|
|
| 158 | ml |
pearl barley
|
|
| 1 | each |
onions
chopped |
|
| 1 | x |
bay leaves
|
*
|
| 2 | cans |
corn
|
*
|
| 7.5 | ml |
basil
sweet |
*
|
| 1.5 | cans |
evaporated milk
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Wash and sort lentils, rice, barley.
Simmer lentils, rice and barley in 6 cups water with salt, onion, bay leaf and sweet basil until tender.
Add corn and milk.
Add additional salt to taste.
Warm to desired eating temperature.
Serve in a bowl with generous servings on Cottage Cheese on top of the soup.
