Lentil Barley Soup

Ingredients

• ​1 tbsp olive oil
• 1 onion, diced
• ​2 ribs celery, diced
• 2 large carrots, diced
• ​4 cloves garlic, minced
• 6 cups vegetable stock
• 1 28 ounce can diced tomatoes
• ¾ cup dry lentils, rinsed and drained
• ¾ cup pearl barley
• ½ tsp dried rosemary
• ½ tsp dried oregano
• ¼ tsp ground black pepper

Instructions

1. In a dutch oven or large pan, heat the olive oil over a medium heat.
2. Add the onion, celery, carrots, and garlic.
3. Stir, cover, and cook gently until tender (about 5 minutes).
4. Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
5. Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
6. Season with salt and black pepper if necessary.
7. Serve with French bread.