From the Pantry Butler kitchen
Lentil Barley Soup
A big pot of lentils, tomatoes, and pearl barley simmer into this hearty soup. A great "make ahead" for quick meals and easy clean up. USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food
Ingredients
- 2 cups dried lentils — rinsed
- 4 scallions
- 5 carrots — chopped
- 2 teaspoons dried oregano
- 1/2 cup pearl barley
- 12 cups water
- 1 can 14.5 ounce low-sodium whole peeled tomatoes — coarsely chopped
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
Method
- Place a large soup pot on the stove and add lentils, scallions, carrots, celery, oregano, barley, and water.
- Bring to a boil.
- Reduce the heat to low and simmer, uncovered, for one hour.
- Add the tomatoes and continue cooking about 45 minutes.
- Just before serving, add vinegar.
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