Barley and Lentil Soup

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Barley and Lentil Soup Ingredients

3 tb Olive oil	1 ts Dried oregano; crumbled
2 lg Onions; chopped	6 cn (14 1/2-oz) beef broth
4 Garlic cloves; chopped	1 cn (28-oz) crushed tomatoes
3 Carrots; sliced	2 tb Tomato paste
4 Celery stalks; chopped	1 c Pearl barley
1 Red bell pepper; chopped	1 c Lentils
8 Oil-packed sun-dried	Salt and pepper
2 ts Dried basil; crumbled	1/4 c Chopped fresh parsley;

Instructions for Barley and Lentil Soup

Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and saut? until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes. Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired. 8 Servings Bon App?tit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina Posted to recipelu-digest by Sandy on Feb 24, 1998

Main Ingredient: SoupCuisine: Uncategorized