RECIPE OF THE MONTH | DECEMBER | BeMe2023
Recipe by: Catherine McCord | Prep time: 5 minutes | Cook time: 1.5 hours
INGREDIENTS:
2/3 cup dry brown or green lentils
2/3 cup dry yellow split peas
2/3 cup dry green split peas
1 cup dry barley
2 vegetable bouillon cubes
1 teaspoon chili powder
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 28-ounce can diced tomatoes
10 cups water
DIRECTIONS:
In a quart-sized mason jar, layer 1/2 of the lentils, 1/2 of the yellow split peas, 1/2 of the green split peas, the barley, 1/2 of the green split peas, 1/2 of the yellow split peas, 1/2 of the lentils. Top with the spices and bouillon cubes.
To make the soup: combine contents of jar with the tomatoes and water. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 – 1 1/2 hours, until the lentils and barley are soft.
NUTRITION FACTS:
Serving size: 8-10 people
Calories: 230 cal
Carbohydrates: 44g
ProteinL 13g
Fat: 1g
Sodium: 170mg
Fiber: 15g
Sugar: 5g