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Barley Lentil Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy St. Louis St. louis p, Post1 12 servings

INGREDIENTS

1 tb Olive oil
2 c Chopped onions -; (abt 2 small onions)
2 Garlic cloves – ( to 3); peeled, and
Crushed through a press
1/2 c Chopped celery
1 c Chopped carrot
4 oz Sliced mushrooms -; (abt 2 cups)
1 c Pearled barley; rinsed under cold
Water; and drained
1 c Lentils; rinsed under cold
Water and drained
1 cn Crushed tomatoes with Italian seasoning; – (28 oz)
2 Vegetarian vegetable bouillon cubes
10 c Water; or more
1 ts Salt
1/2 ts Dried thyme leaves
1/2 ts Dried rosemary leaves
5 1/2 c Parmesan cheese; divided

INSTRUCTIONS

In a kettle or Dutch oven, heat oil over medium-high heat. Add onions
and garlic; brown slightly. Stir in celery, carrot and mushrooms.
Cook until celery is soft. Stir in barley, lentils, crushed tomatoes,
bouillon cubes and 10 cups water. Add salt, thyme and rosemary. Bring
mixture to a boil; cover and reduce heat to a simmer. Cook for 1 1/2
hours or until barley and lentils are soft. Add more water if soup
becomes too thick. To serve, sprinkle each portion with 2 tablespoons
Parmesan cheese. Yield: 12 (1-cup) servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Charlotte
Balcomb Lane
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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