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Sandy’S Lentil/Rice/Barley Soup

Sandy's Lentil/Rice/Barley Soup recipe image
This robust and satisfying soup combines the earthy depth of lentils and barley with the comforting texture of rice, all brought together in a creamy, savory broth. The addition of sweet corn provides a delightful pop of flavor and color, while evaporated milk lends a rich, velvety consistency that makes this dish feel indulgent yet wholesome. It is the perfect meal for chilly evenings, offering a warm hug in a bowl. Packed with fiber and protein, it stands up well to leftovers, often tasting even better the next day as the grains absorb more flavor. Serve it with crusty bread for dipping or a simple green salad to balance the heartiness. Whether you are looking for a quick weeknight dinner or a meal-prep friendly option, this international-style soup delivers consistent, home-style comfort with every spoonful.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 648.5
Dietary: Gluten-free, Vegetarian
Description
This robust and satisfying soup combines the earthy depth of lentils and barley with the comforting texture of rice, all brought together in a creamy, savory broth. The addition of sweet corn provides a delightful pop of flavor and color, while evaporated milk lends a rich, velvety consistency that makes this dish feel indulgent yet wholesome. It is the perfect meal for chilly evenings, offering a warm hug in a bowl. Packed with fiber and protein, it stands up well to leftovers, often tasting even better the next day as the grains absorb more flavor. Serve it with crusty bread for dipping or a simple green salad to balance the heartiness. Whether you are looking for a quick weeknight dinner or a meal-prep friendly option, this international-style soup delivers consistent, home-style comfort with every spoonful.
Ingredients
  • 1 cup Lentils
  • 1 cup Rice
  • 2/3 cup Barley
  • 1 Onion, chopped
  • 1 Bay Leaf
  • 2 can Corn
  • 1 1/2 teaspoon Sweet Basil
  • 1 1/2 can Evaporated Milk
Directions
  1. 1
    Rinse lentils, rice, and barley thoroughly in a fine-mesh strainer under cold water, picking out any debris or stones.
  2. 2
    In a large pot, combine the rinsed lentils, rice, barley, chopped onion, bay leaf, sweet basil, and 6 cups of water (or vegetable broth).
  3. 3
    Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils and barley are tender.
  4. 4
    Stir in the canned corn and evaporated milk.
  5. 5
    Simmer uncovered for an additional 5 minutes to heat through and allow flavors to meld.
  6. 6
    Remove the bay leaf. Taste and add salt and pepper to your preference.
  7. 7
    Ladle hot soup into bowls and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 648.5kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 7.6g38%
Cholesterol 37.5mg13%
Sodium 173.8mg8%
Total Carbohydrate 113.3g38%
Dietary Fiber 17.8g72%
Sugars 24.3g
Protein 28.1g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentil soup, barley soup, rice soup, vegetarian soup, comfort food, healthy dinner, meal prep, winter soup, creamy soup, corn soup, easy soup, plant based, hearty soup, budget meal, family friendly, whole grains, protein rich, warm bowl, simmered soup, vegetable broth
Read it online: https://www.chefs-mate.com/recipe/sandys-lentil-rice-barley-soup/