Lentil Barley Soup
by Sally Sampson
- 1 cup lentils, rinsed and picked over for ones that don't look good
- 4 scallions, including greens, sliced
- 1 carrot, scrubbed or peeled and sliced
- 2 celery stalks, including leaves, sliced
- 1/2 tsp. dried oregano
- 1/4 cup raw barley or brown rice
- 12 cups chicken, beef, or vegetable stock
- 1 16-ounce can whole peeled tomatoes, coarsely chopped
- salt and pepper
- lemon wedges
- 1 Tbsp. fresh basil, parsley or cilantro leaves
Put the lentils, scallions, carrot, celery, oregano, and barley or rice, along with the stock into the pot.
Put the pot on the stove and turn the heat to high. Bring it to a boil.
Once the pot has boiled, lower the heat to low and simmer it without the lid on for about 2 hours to thicken the soup. Stir it occasionally to make sure it’s not sticking. After about 2 hours the pot should be about ¼ less full than when you started.
Add the tomatoes and continue to cook the soup for 1 to 2 more hours, stirring it occasionally.
Once the soup has finished cooking, taste it, and add a little bit of salt and pepper if you think it needs them.
Serve the soup right away with lemon wedges and basil, parsley, or cilantro, or store the soup in a lidded container in the refrigerator for up to 2 days.