Soup - Lentil and Barley Soup
Judy
ingredients
- 1 Tbs. Extra virgin olive oil
- 1/2 cup Chopped onions
- 1/4 cup Chopped celery
- 1/4 cup Chopped carrot
- 2 lg. Cloves garlic, minced
- 1 Tbs. Curry Powder (scant)
- 1 cup Dry lentils
- 2/3 cup medium barley
- Juice of 1 lemon
- Salt
- Pepper
- 6 cups Vegetable or chicken stock (48 oz. can) plus 2 additional small cans
directions
- 1
Heat the oil in a large, heavy, deep saucepan.
- 2
Add the onion, celery and carrots and sauté until tender but not brown.
- 3
Stir in the garlic and cook a minute or so longer; then stir in the curry powder.
- 4
Add the stock, bring to a simmer and stir in the lentils and barley.
- 5
Bring to a boil, lower the heat to a simmer and cook about an hour and a half, until the lentils and barley are tender. Stir occasionally to keep from sticking to bottom of pan.
- 6
Add some more stock or water during cooking, if it becomes necessary.
- 7
Stir in the lemon juice. Season to taste with salt and pepper.
Source: Judy Schneider
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