1 cup dried lentils
¼ cup barley
2 – 3 cups vegetable stock
1 cup diced onion
¾ cup diced celery
1 cup diced carrot
2 teaspoons minced garlic
1 can diced tomatoes
½ cup diced potato, cooked
½ teaspoon dried rosemary
¼ teaspoon each oregano and cumin
1 – 2 tablespoons low sodium soy sauce
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• In a soup pot bring lentils, barley, vegetable stock, onion celery, carrot and garlic to a boil, reduce heat and simmer for 35 minutes.
• Add the tomatoes, potato and seasonings, cover and simmer an additional 20 -25 minutes.
• Add more vegetable stock for a thinner soup.
• Optional: remove 1 – 2 cups of soup and blend in a blender until smooth. Add back to soup for a creamier texture
This soup may be even better with the addition of spinach and a tablespoon or two of lemon juice.
