Barley And Lentil Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Onions - chopped (large)
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 teaspoons	10ml	Dried basil - crumbled
1 teaspoon	5ml	Dried oregano - crumbled
6		Beef broth - (14 1/2 oz ea) - more or less
1		Crushed tomatoes - (28 oz)
2 tablespoons	30ml	Tomato paste
1 cup	237ml	Pearl barley
1 cup	237ml	Lentils
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Chopped fresh parsley - (optional)

Recipe Instructions

Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and saute 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.

This recipe yields 8 servings.

Source:
Bon Appetit, January 1991

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