Hello all!
Last semester I loved Tuesdays, and this time it’s Wednesdays. I just love having late mornings–I can sleep in (’til eight), catch up on our budgeting, clean, and still have time to set up dinner in the crock pot before I have class. Now that is just amazing.
So here’s the latest and greatest from that lovely little invention known to we mortals as a slow cooker:
Lentil Vegetable and Barley Soup
- 1/2 large onion or one small onion, diced
- 1 green bell pepper, diced
- 2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
- 1 C carrots, thinly sliced
- 1/2 C red lentils
- 1/2 C yellow split peas
- 1/2 C barley
- 1 can diced tomatoes
- 3 C vegetable broth (or chicken or beef), plus ~2 C extra water
- 1/2 t salt
- 1/2 t sugar
- 1/4 t black pepper
- fresh or dried basil to top (optional)
As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water.
Aren’t the colors of this soup just gorgeous? I was lucky and actually got to take pictures in daylight for once (another great thing about late mornings).
Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do–then you will be very pleased when you arrive home from class!).
Top with a sprinkle of basil and some pepper and enjoy!
Before I’m off to bed, I thought I’d share one last thing with you. It’s a favorite of mine–I have some every day (often two or three times), and it calms me while awakening me at the same time. It’s warm, it’s comforting, it’s a blast in a glass.
Any guesses?
Nope, not Deena from J-Shore (is it cool that I abbreviated that?). It’s tea. The best tea I have even been given the privilege to steep. I’m nearing the end of the tin and every day I die a little more inside knowing that I’m one day closer to running out (melodramatic, much?). It was a gift–a great one.
I would like to thank a certain South African for allowing this beautiful marriage between me and Zululand to happen–you know who you are.
Thanks!
11 comments
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Bridget Strub
February 9, 2011 at 11:53 pm (UTC -4) Link to this comment
Ummmmm, yes please! Let me know when dinner is next time, k?!
PS. I LOVE your blog…you inspire me both to cook and to get a better camera
Lauren Zietsman
February 9, 2011 at 11:58 pm (UTC -4) Link to this comment
haha I’m glad you read it! Don’t get too jealous of my camera though, it’s just a point-and-shoot digital camera we got two years ago (a Panasonic Lumix). I am LONGING for a better camera but am trying to wait for a time where it’s the responsible thing to buy it.
Lindsey Hough
February 17, 2011 at 9:14 am (UTC -4) Link to this comment
I wanted you to know that I am a daily follower of your blog. I LOVE all the recipes that you post. Last night i tried this soup and it was SO good!!
Thanks for always sharing what is going on in your kitchen!!
Lindsey
Lauren Zietsman
February 17, 2011 at 5:53 pm (UTC -4) Link to this comment
thanks! i’m so glad you liked it! keep telling what you’ve made because it encourages me to share my recipes
Monica
February 27, 2012 at 12:34 pm (UTC -4) Link to this comment
do you need to soak the lentils/peas/barley overnight?
Lauren Zietsman
February 27, 2012 at 9:07 pm (UTC -4) Link to this comment
Nope–whenever I use a crockpot I have it on for long enough that peas/beans/lentils/grains all get cooked thoroughly without a presoaking…that way using the crockpot is actually convenient!
Susie Johnson
January 28, 2013 at 12:05 am (UTC -4) Link to this comment
Hi Lauren, I just discovered your website through Pinterest, and I’m so glad I did! I made your Lentil Vegetable Barley Soup tonight for dinner and it is great! I just added some diced chicken for some additional protein, plus some Cajun seasoning for a little extra kick, and got raves all around. I’m looking forward to making more of your great dishes! Thanks so much!
Beth
March 27, 2013 at 11:15 am (UTC -4) Link to this comment
Thanks for the recipe! Made this soup last night – easy, quick, healthy and delicious! One word of advice for other readers – hold the tomatoes and salt out until after the peas and lentils are cooked to the tenderness you desire. I forgot to do that and my peas and lentils remained too firm for my liking. It was a rookie mistake. Try tossing in a bit of dried oregano and thyme at the start of the cooking time. Enjoy!
Lauren Zietsman
March 29, 2013 at 8:26 pm (UTC -4) Link to this comment
Definitely–I always forget to mention that, since I only recently realized the connection last year sometime between tomatoes and cooking dried beans, lentils, etc.! Thanks!
Kelly
April 29, 2013 at 12:01 am (UTC -4) Link to this comment
Stumbled across this on pinterest and cannot wait to make it! About how many servings does this make and what do you consider a serving? Thank you in advance for answering I’m doing food measuring so it would be helpful to know
Lauren Zietsman
May 2, 2013 at 9:51 pm (UTC -4) Link to this comment
so sorry, I really don’t track quantities that carefully. I usually consider a BIG bowl a serving unless I make it with something else.
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