My family loves lentils. We usually eat a traditional Greek lentil soup called Fakes (pronounced 'Fah-kehs'), but I’ve been trying to spice things up lately, so I’ve been looking for other recipes containing them.
I came across this tasty recipe on the BarleyFoods.org website, that includes mushrooms, carrots, barley, and of course, lentils. I added a few more spices to bring it up a tad, but for those with a tamer palate this recipe should be just fine as is.
I’ve also included a recipe for these scrumptious and healthy whole wheat rolls which I baked on a pizza stone. Homemade breads may take a little extra time, but they are so worth it.
We really enjoyed this guilt-free and hearty meal.
Barley Lentil Soup
2 to 3 cloves garlic, finely chopped
1 cup chopped onion
2 medium carrots, peeled and chopped
1 stalk celery, chopped
7 cups salt-reduced, fat-free chicken broth, divided
1-1/2 cups small fresh button mushrooms, sliced
1 cup lentils, rinsed
1/2 cup pearl barley
1 tablespoon tomato paste
1-1/2 teaspoons dried leaf thyme, crushed
1 teaspoon curry powder
1 bay leaf
1 tablespoon finely chopped Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Spray 4-quart saucepan with non-stick cooking spray. Add onion and garlic; sauté 4 minutes, stirring occasionally. Add carrots and celery; sauté 3 minutes longer, stirring occasionally. Mix in 6 cups broth, mushrooms, lentils, barley, tomato paste, thyme, curry powder and bay leaf. Bring to a boil. Reduce heat and simmer 60 to 70 minutes or until lentils and barley are tender, but not mushy. Blend in remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf and serve. Makes 8 servings.
(Click on the above title to see the original post for these rolls by Kittencalskitchen)
3¾ hours | 3 hours prep
· 1/2 cup milk
· 1 1/2 teaspoons salt
· 3 tablespoons sugar
· 4 tablespoons butter
· 3 cups multigrain whole wheat bread flour (or use just whole wheat bread flour)
· 1 cup white flour (more if needed, use bread flour for the U.S.)
· 1 1/4 cups warm water
· 1 teaspoon sugar
· 1 tablespoon dry yeast
- In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
- Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
- Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
- Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
- Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
- After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
- Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
- Remove and punch down dough.
- Shape into 12 balls (depending on what size you make them).
- Cover and rise again for 30-35 minutes.
- Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
- Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.
~~See picture above