Number of servings: 10 cups

Time for preparation (including preparation and cooking): 1 hour and 40 minutes

Ingredients

• 1 Tablespoon oil
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 1 cup sliced onion
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 can (15 ounces) stewed, diced tomatoes
• 3 cups chicken or vegetable broth (see notes)
• 3 cups water
• 1 cup dry lentils
• 2⁄3 cup barley
• 1⁄2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste

Directions

1. Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
3. Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
4. Serve hot in a soup bowl.
5. Refrigerate leftovers within 2 hours.

Notes

• Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
• Use any fresh, frozen, or canned vegetables you have on hand.

Recipe & Photo Source: https://www.foodhero.org/recipes/barley-lentil-soup