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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is slightly modified from Nonna's Italian Kitchen by Bryanna Clark Grogan. Very good! Ingredients:
2 tablespoons olive oil |
2 medium onions, chopped |
3 stalks celery, chopped |
2 carrots, chopped |
2 garlic cloves, minced |
8 cups broth |
1 1/2 cups dried lentils |
1 (28 ounce) can crushed tomatoes |
1/2 cup dry red wine |
2 bay leaves |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
salt and pepper, to taste |
1/2 cup barley |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry or 1 cup chopped cooked greens |
freshly grated parmesan cheese (optional) |
Directions:
1. Heat the olive oil over medium-high heat, then saute' the onions till they begin to soften.
2. Add the celery, carrots, and garlic and saute' a few minutes more.
3. Add the broth, tomatoes, lentils, red wine, and herbs. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add barley; simmer for 45 minutes more, stirring occasionally and adding water if needed.
5. Add the greens and cook an additional 15 minutes.
6. Serve topped with parmesan cheese, if desired.
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