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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