Barley and Lentil Soup Recipe

Barley and Lentil Soup Recipe

  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 4 garlic cloves, chopped
  • 3 carrots, sliced
  • 4 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 8 oil-packed sun-dried tomatoes, drained, chopped
  • 2 teaspoons dried basil, crumbled
  • 1 teaspoon dried oregano, crumbled
  • 6 14 1/2-ounce cans (about) beef broth
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup pearl barley
  • 1 cup lentils
  • Salt and pepper
  • 1/4 cup chopped fresh parsley (optional)
  1. Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
  2. Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
  3. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
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