1 cup lentils rinsed and picked
1 carrot peeled and 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
1. Put all ingredients, except for last 3, in a 6-quart pot and bring to a boil.
Yield: "12 cups"
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.