Lentil Barley Soup
a recipe from Jennifer Raymond
3/4 cup barley
8 cups water
1 large onion, chopped
2 carrots, diced
2 stalks celery, sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 1/2 teaspoon salt
Place all ingredients, except for salt, into a large kettle and bring to a simmer.
Cover and cook for one hour, stirring occasionally, until lentils and barley are tender.
Add salt to taste.
Notes:
It can get pretty thick, just add water if you need to.
We add salt at the table.
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