Sausage, Lentil and Barley Soup
Only 7 ingredients and 1 hour gets you this delicious soup! Italian sausages and green lentils pair with barley in this simple-to-make soup.
Servings 6 servings
Calories 171
Ingredients
- 2 tsp (10 mL) canola oil
- 2 mild or hot Italian sausages
- 5 celery stalks, including leaves
- 1/3 cup (75 mL) pot or pearl barley
- 1/3 cup (75 mL) dry green lentils, rinsed & drained
- 8 cups (2 L) low-sodium chicken broth or water (see notes)
- 1/4 tsp (1 mL) pepper
Instructions
- Heat oil in a large saucepan over medium-high. Squeeze sausages out of their casings into the saucepan and cook, breaking up with a spoon, until no longer pink.
- Chop the celery, including leaves, and add to sausage. Cook, stirring, for five minutes. Stir in barley, lentils, and broth or water. Bring to a boil. Reduce heat, cover pan, and simmer for 45 minutes or until barley and lentils are tender. Season with pepper to taste.
Notes
- You can use 2 x 900 mL cartons of low sodium broth
- Reprinted with permission from Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth.
Nutrition
Serving Size: 1.66666666667cups (400 mL) | Calories: 171 | Total Fat: 6g | Saturated Fat: 1g | Carbohydrate: 17g | Fibre: 4g | Sugars: 3g | Protein: 14g | Cholesterol: 23mg | Sodium: 395mg | Potassium: 204mg