Great fall soup that really is the consistency of a stew. Substitute vegetables based on availability. Add chicken, pork, or stew meat if desired. Can substitute another grain for barley.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.

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  • Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.

  • Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.

  • Remove from heat. Stir in arugula and season with salt to serve.

Nutrition Facts

164 calories; protein 7.7g; carbohydrates 30.4g; fat 2g; sodium 321.2mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2012
Thick rich and hearty stew! I put spinach instead of the arugula and omitted the salt. Great taste! Makes great leftovers! Read More
(8)

Most helpful critical review

Rating: 3 stars
10/09/2012
It was good but needed more flavour. I added some italian seasonning. This is an healthy meal with lots of vegetables so I will probably do it again with more spices and broth instead of water. Read More
(2)
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/14/2012
Thick rich and hearty stew! I put spinach instead of the arugula and omitted the salt. Great taste! Makes great leftovers! Read More
(8)
Rating: 5 stars
07/09/2012
Very filling and flaverful. I made this last minute and the store did not have rutabaga so I added more potatoes. Also used spinach for same reason. I used stock not water to add some flavor but needed to add more liquid than called for. Vegetables got a bit too soft for my taste so next time I will add them with lentils not barley. Definately a winner in my book. Read More
(4)
Rating: 5 stars
05/22/2012
Very delicious! I changed a couple of things. First, I added bacon with the onion. I added 2 more cups of water and 2 large chicken boullion cubes. I omitted the barley and the rutabaga and added a ham bone. I also added 3 bay leaves, a tablespoon of basil. and lemon juice from a half of a lemon. No need for salt. This version is less thick. Thank you for the recipe. FANTASTIC Read More
(2)
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Rating: 3 stars
10/09/2012
It was good but needed more flavour. I added some italian seasonning. This is an healthy meal with lots of vegetables so I will probably do it again with more spices and broth instead of water. Read More
(2)
Rating: 4 stars
11/05/2018
I made it in the crock pot. I added a bit of salt, pepper, herbs to the recipe. I didn't have rutabaga, added an extra potato and celery. I also substituted spinach for the arugala. I liked it, but my husband isn't a big stew person so I won't make it often. Read More
(1)
Rating: 2 stars
06/08/2012
Pretty bland it was hearty and filling but just didn't have anything special to it. Read More
(1)
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Rating: 5 stars
01/01/2014
My husband and I love lentils and we've been trying to eat an over-abundance of arugula from our garden. This was the perfect combination. I didn't have barley so I used short grain brown rice substituted chicken broth left out the salt and as another reviewer suggested added 3 bay leaves some basil and marjoram. Next time I'll add more arugula and black pepper. We loved the stew consistency. Served it with a dollop of sour cream. Read More
(1)
Rating: 5 stars
03/22/2019
I did follow a few tips from the other comments. I used broth instead of water, and I did add some meat as well. Very satisfying dish. Read More
(1)
Rating: 5 stars
02/18/2019
Excellent dish! A great low calorie dinner. Super easy to make. Because the store didn't have rutabaga, I used parsnips. I used red lentils, which all but disappeared acting as a thickening agent while adding a nutty flavor. Will definitely make this again. Read More
(1)
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