ZESTY GREEK LENTIL AND BARLEY SOUP

Zesty Greek Lentil and Barley Soup image

Provided by Marilena Leavitt

Time 1h

Yield 6

Number Of Ingredients 16

½ lb. dried, small, brown lentils
½ cup barley
6 TBSP. extra virgin olive oil
2 small onions, diced
2 medium carrots, diced
1 stalk celery (with the leaves)
6 cloves garlic
2 ----- bay leaves
1½ cups tomato sauce (passata)
7 cups water (or more)
1-2 tsp. smoked paprika
1 TBSP. dried Greek oregano
1 tsp. salt (or more)
--- ---- pepper to taste
3 TBSP. red wine or Balsamic vinegar
--- ---- best-quality finishing olive oil

Steps:

Rinse the lentils well under cold water and place them in a medium pot. Add some water, just enough to cover them, and bring to a boil. Reduce the heat and simmer for 4-5 minutes. Empty the lentils into a colander to drain and discard the water.
Return the lentils into the pot, add the barley, olive oil, onions, carrots, celery, garlic, bay leaves, tomato sauce, 6 cups of fresh water and the paprika and pepper. (Hold off on adding the salt and the oregano). Cover and bring to a boil.
Reduce the heat, partially uncover the pot, and cook for about another 30 to 40 minutes or until the lentils, the barley, and the vegetables are soft, stirring occasionally. Add the oregano and the salt and cook for 5-10 minutes more or until the soup is slightly thickened. If the soup is becoming too thick, add some hot water at this stage. Remove the bay leaves.
Just before serving, drizzle the red wine vinegar (or even better, Balsamic vinegar) and some extra virgin olive oil and stir well. Taste and adjust the seasoning. Pour into soup bowls, squeeze a few drops of fresh lemon juice for added flavor, and serve. This soup is traditionally served with seasoned Kalamata olives and a loaf of good, crusty flatbread.