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Barley and Lentil Soup
Ingredients
  • 1 T. olive oil
  • 1 1/2 C. chopped onions
  • 1 1/2 C. chopped peeled carrots
  • 3 large garlic cloves minced
  • 2 1/2 t. ground cumin
  • 10 C. vegetable broth or chicken broth
  • 2/3 C. pearl barley
  • 1 14 1/2 ounce can diced tomatoes in juice or more to your taste--I added an extra 14 ounce can of crushed tomatoes
  • 2/3 cup dried red lentils
  • 4 C. coarsely chopped Swiss chard
  • Chopped parsley to garnish
Instructions
  1. Saute onions and carrots in heated olive oil until onions are golden brown. This will take about 10 minutes. Add garlic and stir for one minute. Add ground cumin and stir for about 30 seconds. Add 10 C. broth and the 2/3 cups of barley. Bring mixture to a boil. Reduce heat and simmer (partially covered) for about 25 minutes. Stir in tomatoes with juice. Add lentils. Cover and simmer until barley and lentils are tender--about 30 minutes.
  2. Add chard to soup and simmer for about 5 minutes until chard is tender. Add salt and pepper to your taste. Garnish with chopped parsley.
  3. You can thin this soup to your taste with more broth.