Cooking - for a new lifestyle (Our Test Kitchen)

from soscuisine.com 2 servings Preparation 10 minutes / Cooking 30 minutes / Standing 10 minutes 210 calories per serving 1/2 onion, finely chopped 1/2 carrot, finely chopped 1/2 Tbsp. butter, unsalted 1/2 cup pearl barley 1 cup chicken broth 1/3 cup water 1 bay leaf 2 Tbsp frozen peas salt and ground pepper to taste Melt the butter in a saucepan over medium heat.  Add the onion, sprinkle with salt, then saute until the onion begins to soften, about 5 minutes. Add the barley, then cook 3 minutes with constant stirring.  Pour in the broth and water.  Bring to a boil, then reduce the heat to low, stir once, add the bay leaf and cover.  Cook until the barley just starts to become tender, about 25 minutes.  Add the carrot and peas, cover and cook until the vegetables are tender, 6-7 minutes. Remove the saucepan from the heat, stir once, cover and let stand 10 minutes.  Discard the bay leaf, adjust the seasoning and serve.

Makes 5 servings of very delicious soup!! Preparation 15 minutes Cooking 1 hour 130 calories per serving 1/3 cupt green-brown lentils (dried) 1/2 onion, finely chopped 1 carrot, finely chopped 2 cups Swiss chard, or spinach, coarsely chopped and packed 1-1/2 cloves garlic, minced 1 tbsp olive oil 1/2 tsp ground cumin 2 cups chicken broth 2 cups water 1/3 cup pearl barley 3/4 cup canned tomatoes (diced or chopped) salt to taste ground pepper to taste Rinse and drain the lentils, then set aside. Prepare the vegetables:  Finely chop the onion and carrots; coarsely chop the Swiss chard; mince or press the garlic.  Set aside. Heat the oil in a large pot over medium heat.  Add the onion then saute 3-4 minutes until soft.  Add the carrots, then saute 5 minutes with occasional stirring, until they are golden-coloured.  Add the garlic and stir 1 minute, then add the cumin and stir 1 minute.  Pour in the broth, water and barley.  Bring to...