 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 16 |
|
Make this the night before. Ingredients:
1 cup lentils |
4 green onions, sliced |
1 carrot, sliced |
2 celery, including leaves, sliced |
1 teaspoon oregano |
1/4 cup barley |
12 cups broth |
1 (16 ounce) can chopped tomatoes |
6 tablespoons juice |
1 tablespoon red wine vinegar |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place the lentils, green onions, carrot, celery, oregano, barley, and broth in a large pot, and bring to a boil over high heat.
2. Lower the heat to low and simmer, uncovered, until the soup has thickened and reduced by about one quarter, about 2 hours.
3. Add the tomatoes, juice, and vinegar, and cook for 2 hours. Add salt and pepper.
4. Refrigerate overnight, up to three days. Gently reheat.
|
|