Barley Lentil Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions - (abt 2 small onions)
2		Garlic cloves - ( to 3) - peeled, and
		Crushed through a press
1/2 cup	55g / 1.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrot
4 oz	113g	Sliced mushrooms - (abt 2 cups)
1 cup	237ml	Pearled barley - rinsed under cold
		Water, and drained
1 cup	237ml	Lentils - rinsed under cold
		Water and drained
1		Crushed tomatoes with Italian seasoning - - (28 oz)
2		Vegetarian vegetable bouillon cubes
10 cups	2370ml	Water - or more
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Dried rosemary leaves
5 1/2 cups	803g / 28oz	Parmesan cheese - divided

Recipe 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.

Source:
St. Louis Post-Dispatch - 01-04-1999 - By Charlotte Balcomb Lane

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