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BARLEY AND LENTIL SOUP

 

8 cups of beef or chicken stock
1 28-ounce can crushed tomatoes
1 can tomato paste
1 cup pearl barley
1 cup lentils
3 tablespoons olive oil
2 large onions, minced
4 garlic cloves, chopped
3 carrots, chopped small
3 celery stalks, chopped
1 red sweet pepper, chopped
2 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled

salt and pepper to taste

                GARNISH

1/4 CUP CHOPPED FRESH PARSLEY (OPTIONAL)

In a large heavy saucepan, mix stock, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils, reduce heat to medium.

Heat oil in a large heavy saucepan over medium heat. Add onions and garlic, saute until onions are translucent, about 10 minutes. Add remaining ingredients and cook until red peppers soften, stirring occasionally, about 5 minutes. Add this mixture to lentil mixture. Simmer until barley and lentils are tender, stirring occasionally, about 2 hours.

 

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