Lentil Barley Soup - KBD

ra_mom

Wed, Dec 02 2009, 6:53 pm

This is really delish

Lentil Barley Soup
3 Tbsp olive oil
1 large onion, cut into 1/4" dice
2 cloves fresh garlic, coarsley chopped
2 carrots, cut into 1/4" dice
2 stalks celery, cut into 1/4" dice
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 (28 oz.) can diced tomatoes
1 (10 oz.) box frozen chopped spinach OR 2/3 of a (16 oz.) bag frozen spinach
1/2 cup red lentils
1/2 cup green lentils
1/4 cup pearl barley
8 cups chicken or vegetable stock, plus more for thinning (I use water plus more salt to taste)
fine sea salt
freshly ground black pepper

Heat oil in large pot over medium heat. Add onion and garlic and cook for 3-4 minutes, until shiny and translucent. If they begin to brown, reduce the heat.
Add the carrots, celery, oregano, basil, and thyme. Stir and cook for 3 minutes.
Add the tomatoes and frozen spinach. Stire, although the spinach will be a solid block; it will defrost and separate as the soup cooks.
Add the red lentils, green lentils, and barley. Add stock.
Cover the pot and simmer over low heat for 45 minutes. Thin with extra stock as needed. If you have no more stock, you can use bouillon powder dissolved in water. Taste and season with salt and pepper as needed.

(The soup just gets better in refrigerator, and while lentils will absorb some of the liquid, you can replenish it with additional stock or just plain water.)

Last edited by ra_mom on Sun, Jan 05 2020, 5:33 pm; edited 2 times in total