Ingredients
- 3 tablespoons olive oil
- One large onion, chopped
- One garlic clove, minced
- Two celery ribs, diced
- Two carrots, sliced
- 6 cups low-sodium vegetable broth (or chicken or beef)
- One 28-ounce can diced tomatoes, undrained
- 3/4 cup dry lentils
- 3/4 cup pearl barley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon black pepper
- Kosher salt to taste
Directions
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In a stock pot, heat oil over medium-low heat. Sauté onion, garlic, celery, and carrots in oil until onion is tender. Add broth, tomatoes, lentils, barley, oregano, rosemary, pepper, and salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered for one hour or until lentils and barley are tender, stirring occasionally. Add 1/4 cup water or broth if soup gets too thick before the barley and lentils are soft.