Thread: Lentil & Barley Soup

A friend of mine sent me this one... Sounds perfect for the cold snap headed our way this week!

Serve it with little bowls of crumbled goat feta cheese and olives on the side.

Ingredients:

2 tablespoons butter

2 tablespoons extra virgin olive oil

1/2 cup chopped onion (about 1/2 onion)

1/2 cup chopped celery (about 2 stalks)

2 1/2 cups peeled chopped fresh or canned tomatoes

2 cups water

1/2 cup lentils

1/3 cup pearled barley

Salt and black pepper to taste

1/8 teaspoon dried rosemary

1/2 cup shredded carrots


1. In a large heavy saucepan heated over medium-high heat, add the
butter and olive oil and sauté onion until tender, 3 to 5 minutes,
stirring occasionally. Add celery and cook until softened, 5 minutes
longer.


2. Add the tomatoes, water, lentils, barley, one-half teaspoon salt,
one-fourth teaspoon pepper and the rosemary. Bring to a boil, cover and
simmer over low heat 25 minutes stirring occasionally, until the barley
and lentils are almost tender.


3. Add carrots and cook five minutes longer, or until the barley and lentils are tender.