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Stephen Charnock
Barley and Lentil Soup
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CATEGORY
CUISINE
TAG
YIELD
Meats
1
Servings
INGREDIENTS
3
tb
Olive oil
2
lg
Onions; chopped
4
Garlic cloves; chopped
3
Carrots; sliced
4
Celery stalks; chopped
1
Red bell pepper; chopped
8
Oil-packed sun-dried tomatoes; drained, chopped
2
ts
Dried basil; crumbled
1
ts
Dried oregano; crumbled
6
cn
(14 1/2-oz) beef broth
1
cn
(28-oz) crushed tomatoes
2
tb
Tomato paste
1
c
Pearl barley
1
c
Lentils
Salt and pepper
1/4
c
Chopped fresh parsley; (optional)
8
Servings
INSTRUCTIONS
Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and
garlic and sauté until onions are translucent, about 10 minutes. Add next 6
ingredients. Cook until bell pepper just softens, stirring occasionally, 6
minutes.
Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir
in barley and lentils. Reduce heat and simmer until barley and lentils are
tender, stirring occasionally, about 1 1/2 hours.
Thin soup to desired consistency with remaining broth. Season with salt and
pepper. Ladle into soup bowls and garnish with parsley if desired.
Bon Appétit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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