Lentil and Barley Soup

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

2 celery ribs, thinly sliced
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
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 olive oil 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.

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