To print: Select File and then Print from your browser's menu
Vanda’s minestrone with barley and lentils
Preparation time: 25 minutes
1 large carrot
Wash all vegetables and cut into small pieces. Place olive oil and 1/4 cup water in a large soup pot. Mix in vegetables and herbs and cook for 15 minutes over medium-low heat, stirring occasionally. Add 2 quarts of water and bring to a boil. Reduce heat, cover, and cook for 1 hour. While the mixture is cooking, fill a separate saucepan with 2 quarts of water. Add salt, barley, and lentils. Mix well and bring to a boil. Reduce heat and cook for 40 minutes with the pot partially covered, stirring occasionally. Drain barley and lentils, and add to vegetables in last 10 minutes of cooking. Add salt and pepper to taste. Serve hot, sprinkled with grated cheese.
Yield: 9 servings
Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.