Lentil Barley Vegetable Soup

by Brenda Langton, Tastemaker in Residence

1 cup lentils

1/4 cup barley

8 cups water 

1Tbsp. olive oil

1 large onion, diced

4 cloves garlic, minced

2 large carrots, diced 

2 stalks celery, diced 

1 14 oz. can of crushed tomatoes

2 Tbsp. soy sauce

1 tsp. salt 

1 large bunch kale, collards, or mustard greens, stemmed and chopped (4 cups)

2 Tbsp. chopped fresh parsley or basil

1. Clean the lentils and barley and put them in a large soup pot with the water. Bring the water to a boil, and the reduce the heat to a simmer and cook, covered, for 40 minutes. 

2. In another pan, heat the olive oil and sauté’ the onions and garlic for a few minutes. Add the carrots and celery, and sauté’ a few minutes longer. Add the sautéed vegetables, tomatoes, soy sauce, and salt to the lentils and barley and simmer for 15 minutes.

3. Add the kale and herbs, and cook for 5 more minutes.