Lentil Barley Soup
2 Tbsp olive oil
2 cup chopped onions
2 cup diced carrots
1 Tbsp minced garlic
1-2 tsp ground cumin
1 cup dried lentils
4 cup chicken broth
1 can (28 oz.) plum tomatoes, chopped,
with their juices
1 Tbsp brown sugar
1/2 cup dried barley
1/2 cup chopped parsley
Salt and pepper to taste
Heat oil in large, heavy pot over medium high heat. Add onions and
carrots; cook, stirring occasionally, for 8 minutes. Add garlic and cook 2
minutes, stirring. Add cumin and cook 1 minute longer. Add the lentils,
chicken broth, tomatoes, and brown sugar. Bring mixture to a boil, reduce
heat slightly, and cook 5 minutes, partially covered. Add the barley,
cover partially, and cook 45 minutes, stirring occasionally. Stir in the
parsley and season to taste with salt and pepper.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/