RED LENTIL AND BARLEY SOUP

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Red Lentil and Barley Soup image

Lentils have played a dominant role in Middle Eastern cooking since ancient times. This is a thick an hearty soup almost a stew.

Provided by morgainegeiser

Categories     Southwest Asia (middle East)

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
4 garlic, gloves crushed
6 1/2 cups vegetable stock
1 cup red lentil, uncooked
1/2 cup barley, uncooked
1 tablespoon dried basil
1 tablespoon dill weed
1/4 teaspoon dried thyme
2 bay leaves

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add onion, carrots, celery, and garlic.
  • Cook, stirring frequently, 5 minutes.
  • Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
  • Remove and discard bay leaves before serving.

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