Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
29
High
Nutrition per serving
Calories400.8 kcal (20%)
Total Fat4.5 g (6%)
Carbs73.2 g (28%)
Sugars9 g (10%)
Protein18.3 g (37%)
Sodium612 mg (31%)
Fiber16 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Chop vegetables and crush tomatoes; rinse barley and lentils
yellow onion1 
celery stalk1 
carrots2 
cloves garlic3 
pearl barley½ cup
dried lentils½ cup
canned whole peeled tomatoes400g
potatoes2 Step 2
Cook onions, carrots and celery on medium heat in EVOO for 3-4 min
CooktopHeat
Pot
extra virgin olive oilyellow onion1 celery stalk1 carrots2 Step 3
Add garlic, bay leaves and seasoning; cook for about 1 more min, stirring regularly
CooktopHeatcloves garlic3 
rosemary
red pepper flakes
bay leaves2 Step 4
Add barley and lentils; mix well and cook for 1-2 mins
CooktopHeatpearl barley½ cupdried lentils½ cupStep 5
Add tomatoes, beans, potatoes and water; cover with lid until boiling, then simmer for 30-40 mins partially covered
CooktopHeat
water6 cups
cans kidney beans15 ozcanned whole peeled tomatoes400gpotatoes2 Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
