Dig

Dee

per

For i

nfor

mat

ion

reci

pes,

less

ons,

reso

urce

s, gu

ides

, and

mor

e, v

isit:

ww

w.m

onta

na.

edu/

mth

arve

stof

them

onth

Le

ntil

Barl

ey S

oup

Le

ntils

are

sha

ped

like

flyin

g sa

ucer

s, an

d th

ey c

ome

in lo

ts o

f diff

eren

t col

ors:

regu

lar

lent

ils c

an b

e gr

een

or b

row

n, a

nd th

en th

ere

are

smal

l mar

bled

-gre

en F

renc

h le

ntils

,

Blac

k Be

luga

® le

ntils

, and

“red

” len

tils t

hat a

re a

ctua

lly o

rang

e. F

or th

is so

up, u

se a

ny k

ind

but t

he re

d on

es (t

hey

brea

k do

wn

too

muc

h an

d m

ake

the

soup

thic

k an

d po

rrid

ge-li

ke).

So

urce

: Cho

p Ch

op

Serv

ings

6 In

gred

ient

s 1/

2 cu

p le

ntils

, rin

sed

and

pick

ed o

ver f

or

ones

that

don

’t lo

ok g

ood

2 sc

allio

ns, i

nclu

ding

gre

ens,

slice

d 1/

2 ca

rrot

, scr

ubbe

d or

pee

led

and

slice

d 2

cele

ry s

talk

s, in

clud

ing

leav

es, s

liced

1/

4 ts

p dr

ied

oreg

ano

1/8

cup

raw

bar

ley

or b

row

n ric

e

6 cu

ps c

hick

en, b

eef,

or v

eget

able

sto

ck

8 oz

who

le p

eele

d to

mat

oes,

coar

sely

ch

oppe

d Sa

lt an

d pe

pper

to ta

ste

6 le

mon

wed

ges

1/2

Tbsp

fres

h ba

sil,

pars

ley,

or c

ilant

ro

leav

es

Prep

arat

ion

1.Pu

t len

tils,

scal

lions

, car

rot,

cele

ry, o

rega

no, b

arle

y or

rice

, and

sto

ck in

to a

pot

. 2.

Plac

e th

e po

t on

the

stov

e an

d tu

rn th

e he

at to

hig

h. B

ring

it to

a b

oil.

Onc

e th

e in

gred

ient

s co

me

to a

boi

l, lo

wer

the

heat

to lo

w a

nd s

imm

er w

ithou

t the

lid

for

abou

t 2 h

ours

to th

icke

n th

e so

up. S

tir o

ccas

iona

lly to

mak

e su

re it

’s no

t stic

king

. 3.

Aft

er a

bout

2 h

ours

the

pot s

houl

d be

abo

ut 1

/4 le

ss fu

ll th

an w

hen

you

star

ted.

4.

Add

the

tom

atoe

s an

d co

ntin

ue to

coo

k th

e so

up fo

r 1-2

mor

e ho

urs,

stirr

ing

occa

sion

ally

. 5.

Onc

e th

e so

up h

as fi

nish

ed c

ooki

ng, t

aste

it, a

nd a

dd a

litt

le b

it of

sal

t and

pep

per i

f yo

u lik

e.

6.Se

rve

the

soup

righ

t aw

ay w

ith le

mon

wed

ges

and

basil

, par

sley

, or c

ilant

ro, o

r sto

re

the

soup

in a

cov

ered

con

tain

er in

the

refri

gera

tor f

or u

p to

2 d

ays.

D

ig D

eepe

r Fo

r inf

orm

atio

n re

cipe

s, le

sson

s, re

sour

ces,

guid

es, a

nd m

ore,

vis

it:

ww

w.m

onta

na.

edu/

mth

arve

stof

them

onth

Le

ntil

Barl

ey S

oup

Le

ntils

are

sha

ped

like

flyin

g sa

ucer

s, an

d th

ey c

ome

in lo

ts o

f diff

eren

t col

ors:

regu

lar

lent

ils c

an b

e gr

een

or b

row

n, a

nd th

en th

ere

are

smal

l mar

bled

-gre

en F

renc

h le

ntils

,

Blac

k Be

luga

® le

ntils

, and

“red

” len

tils t

hat a

re a

ctua

lly o

rang

e. F

or th

is so

up, u

se a

ny k

ind

but t

he re

d on

es (t

hey

brea

k do

wn

too

muc

h an

d m

ake

the

soup

thic

k an

d po

rrid

ge-li

ke).

So

urce

: Cho

p Ch

op

Serv

ings

6 In

gred

ient

s 1/

2 cu

p le

ntils

, rin

sed

and

pick

ed o

ver f

or

ones

that

don

’t lo

ok g

ood

2 sc

allio

ns, i

nclu

ding

gre

ens,

slice

d 1/

2 ca

rrot

, scr

ubbe

d or

pee

led

and

slice

d 2

cele

ry s

talk

s, in

clud

ing

leav

es, s

liced

1/

4 ts

p dr

ied

oreg

ano

1/8

cup

raw

bar

ley

or b

row

n ric

e

6 cu

ps c

hick

en, b

eef,

or v

eget

able

sto

ck

8 oz

who

le p

eele

d to

mat

oes,

coar

sely

ch

oppe

d Sa

lt an

d pe

pper

to ta

ste

6 le

mon

wed

ges

1/2

Tbsp

fres

h ba

sil,

pars

ley,

or c

ilant

ro

leav

es

Prep

arat

ion

1.Pu

t len

tils,

scal

lions

, car

rot,

cele

ry, o

rega

no, b

arle

y or

rice

, and

sto

ck in

to a

pot

. 2.

Plac

e th

e po

t on

the

stov

e an

d tu

rn th

e he

at to

hig

h. B

ring

it to

a b

oil.

Onc

e th

e in

gred

ient

s co

me

to a

boi

l, lo

wer

the

heat

to lo

w a

nd s

imm

er w

ithou

t the

lid

for

abou

t 2 h

ours

to th

icke

n th

e so

up. S

tir o

ccas

iona

lly to

mak

e su

re it

’s no

t stic

king

. 3.

Aft

er a

bout

2 h

ours

the

pot s

houl

d be

abo

ut 1

/4 le

ss fu

ll th

an w

hen

you

star

ted.

4.

Add

the

tom

atoe

s an

d co

ntin

ue to

coo

k th

e so

up fo

r 1-2

mor

e ho

urs,

stirr

ing

occa

sion

ally

. 5.

Onc

e th

e so

up h

as fi

nish

ed c

ooki

ng, t

aste

it, a

nd a

dd a

litt

le b

it of

sal

t and

pep

per i

f yo

u lik

e.

6.Se

rve

the

soup

righ

t aw

ay w

ith le

mon

wed

ges

and

basil

, par

sley

, or c

ilant

ro, o

r sto

re

the

soup

in a

cov

ered

con

tain

er in

the

refri

gera

tor f

or u

p to

2 d

ays.