You may also like
Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 1 cup lentils
- 4 green onions, sliced
- 1 carrot, sliced
- 2 celery, including leaves, sliced
- 1 teaspoon oregano
- 14 cup barley
- 12 cups broth
- 1 (16 ounce) can chopped tomatoes
- 6 tablespoons juice
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 12 teaspoon pepper
Method
- Place the lentils, green onions, carrot, celery, oregano, barley, and broth in a large pot, and bring to a boil over high heat.
- Lower the heat to low and simmer, uncovered, until the soup has thickened and reduced by about one quarter, about 2 hours.
- Add the tomatoes, juice, and vinegar, and cook for 2 hours.
- Add salt and pepper.
- Refrigerate overnight, up to three days.
- Gently reheat.
