Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 6 cups vegetable stock
- 1 28 ounce can diced tomatoes (I like the fire roasted ones best)
- ¾ cup dry lentils, rinsed and drained
- ¾ cup pearl barley
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ¼ tsp ground black pepper
Instructions
- In a dutch oven or large pan, heat the olive oil over a medium heat.
- Add the onion, celery, carrots, and garlic.
- Stir, cover, and cook gently until tender (about 5 minutes).
- Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
- Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
- Season with salt and black pepper if necessary.
- Serve with French bread or salad.
- Prep Time: 10mins
- Cook Time: 45mins
- Category: Soup
- Method: easy