Lentil Barley
By: Anonymous
Published: Sunday, December 13, 2009 - 10:03pm

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
Salt and pepper

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.