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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


Lentil Barley Soup

Large soup pot filled 3/4 full of water.

I save onion skins and use them to make an "instant stock".  Boil the onions skins in a smaller pot of water for 20 minutes, strain and add to the large pot. Why, you might ask, don't you just put the onion skins in the large pot to begin with? I used to do that, but then the straining is harder.

1 cup lentils

1/2 cup barley (whole barley is chewier than pearled barley)

several stalks of celery, one leek, one large onion, all chopped fairly fine

2 cloves garlic, diced

1 inch piece of kombu ( a sea vegetable found in any health food store, use a one inch piece, rinsed, for every cup of beans, adds minerals, makes the soup creamy and reduces gas. You can put it in whole, it will dissolve or cut with a scissors into small pieces)

2 large red potatoes cut in small dice

2 carrots

1 tablespoon salt or Lima herb salt or sea salt (get at health food store)

1/2 teaspoon cumin

Saute the celery, onion, leek, garlic in some olive oil, add to pot.

Bring the water to a simmer.

Add the barley and lentils, and the kombu. Add the diced potato.

Do not add the salt or salt/herbs until the lentils are done. Salt added to early will prevent the lentils or any beans from softening. ( about an hour, maybe, less, taste and decide) Add the cumin at the same time.

About 20 minutes before serving, add the sliced carrots and any other veggies you want, some green beans or peas work well.

To accompany this or any soup try the onion biscuit recipe also found on our recipe page.

Roberta Schiff robbie@mhvs.org

We look forward to hearing from you

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