Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Barley Lentil Soup
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- #33340
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 onion, diced
1 small potato, diced
1 sweet potato, diced
2 medium zucchinis, diced
3 carrots, diced
1 teaspoon olive oil
1/2 cup pearl barley
1/2 red lentils
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon coriander
1 teaspoon salt
1/2 teaspoon black pepper
6 cups water
directions
Saute onions and garlic in olive oil until translucent, then add potato. Saute until potato is slightly browned.
Add remaining vegetables. Cover with water, then add barley and lentils. Add coriander and spices. Bring to a boil, allow to simmer for 45 minutes.
Then, using a hand blender, partially puree so the soup is thick and chunky. Enjoy!
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 12, 2010
delicious combination of flavors! i ended up throwing in a few random leftover veggies also and the soup turned out great. would highly recommend-especially if you enjoy curry!