Title: Barley and Lentil Soup
Categories: None
Yield: 1 Servings

3 tb Olive oil
2 lg Onions; chopped
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 ts Dried basil; crumbled
1 ts Dried oregano; crumbled
6 cn (14 1/2-oz) beef broth
1 cn (28-oz) crushed tomatoes
2 tb Tomato paste
1 c Pearl barley
1 c Lentils
Salt and pepper
1/4 c Chopped fresh parsley;
-(optional)

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

8 Servings

Bon Appétit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina

Posted to recipelu-digest by Sandy on Feb 24, 1998