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Lentil Barley Soup

Use an 8-quart pot. This soup freezes well. Original recipe from Kay Shumaik, Poway, CA.
Course: Soup
Servings: 2 quarts
Author: Barbara Linnehan, Holy Apostles Orthodox Church

Ingredients

  • 1 lb. lentils
  • 2 large carrots diced
  • 2 ribs celery diced
  • 2 large potatoes diced
  • Oil to saute vegetables if desired
  • 1 large onion diced
  • 1 cup barley
  • 1 28 oz. can tomatoes, pureed in blender
  • 3 tsp. salt
  • 1 tsp. pepper
  • 3 Tbsp. parsley minced
  • 2 qt. water
  • 1 pkg. Mrs. Grass onion soup optional

Instructions

  • First pick over lentils; remove any pebbles or twigs; set aside.
  • Next, dice the carrots, celery and potatoes; cover with water in a bowl and set aside.
  • Saute the onion in the soup pot until softened, but not browned, either in oil, or a little tomato juice from the can of tomatoes.
  • Add the diced carrots, celery, potatoes and water.
  • Add the barley,pureed tomatoes and lentils; add salt,pepper and parsley.
  • Add 2 quarts of water and the onion soup.
  • Bring to a boil; turn heat down and simmer 1 hour. Add more water if needed. Stir occasionally.
  • Soup is done when the barley is tender.