Lentil Barley

Ingredients

1 cup lentils rinsed and picked
over
4 scallions with greens sliced
1 carrot peeled and sliced
2 stalk leafy rib celery sliced
1 teaspoon dried Greek oregano
1/4 cup barley
or white or brown rice
10 cups low-sodium vegetable broth or more
1 16 oz can whole peeled tomatoes coarsely chopped
1/4 cup dry red wine

Preparation

1
1. Put all ingredients, except for last 3, in a 6-quart pot and bring to a boil.
2
2. Reduce heat to low and simmer, uncovered, for 2 hours. The soup should reduce by 20 to 25 percent.
3
3. Add tomatoes and wine, stir, and continue cooking for an additional 1 to 2 hours. Salt and pepper to taste.
4
Yield: "12 cups"
5
NOTES : There are thousands of recipes for lentil soup. This particular one emerged while I was stranded in a house in the Berkshires with a semistocked refrigerator and a house full of people begging for warmth and soup and nourishment. Using brown rice instead of the more conventional barley adds a welcome, slightly nutty flavor.

Tools

 



Yield:

12.0 servings

Added:

Sunday, December 13, 2009 - 10:03pm

Creator:

Anonymous

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