Lentil and Barley Soup (recipe)

[Guest guest]

This hearty soup is so delicious. I had it for lunch with toasted pumpernickel

bread and a dilled cucumber salad. It's pretty thick, so add more water (or

vegetable broth) if you like your soup more brothy.

 

Lentil and Barley Soup

SERVINGS: 8-10

 

2 celery ribs, thinly sliced

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons butter

8 cups water

1 can (14.5 ounces) diced tomatoes, undrained

3/4 cup dried lentils, rinsed

3/4 cup medium pearl barley

2 tablespoons vegetable bouillon granules

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1 cup thinly sliced carrots

 

In a Dutch oven or soup kettle, saute the celery, onion and garlic in butter

until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary

and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or

until lentils and barley are almost tender. Add carrots; simmer for 15 minutes

or until carrots, lentils and barley are tender.