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Categories:Viewed: 15 - Published at: 10 years ago
Ingredients
- 2 tablespoons olive oil or butter
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 bay leaf
- 1/2 teaspoon ground sage
- 1/4 cup chopped Italian parsley
- 13 cup barley
- 1/2 cup lentils
- 6 cups water
- Salt and freshly ground black pepper
- 6 to 8 fresh sage leaves
Method
- Heat the oil or butter in a large, heavy saucepan.
- Add the onions, celery and carrots and saute slowly until tender.
- Stir in the bay leaf, ground sage and parsley.
- Pick over the lentils and add them.
- Add the water, bring to a simmer and cook, partly covered, for about 45 minutes, until the lentils and barley are tender.
- If the soup has become too thick add additional water.
- Season to taste with salt and pepper and serve garnished with fresh sage leaves.
