Name: Barley and Lentil Soup
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

Go home and say to your minister, “Sir, we must have more prayer.” Urge the people to more prayer. Have a prayer meeting, even if you have it all to yourself; and if you are asked how many were present, you can say “Four.” “Four! how so?” “Why, there was myself, and God the Father, God the Son, and God the Holy Ghost; and we have had a rich and real communion together.” We must have an outpouring of real devotion or else what is to become of many of our churches.

C.H. Spurgeon

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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