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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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The Horn of the Moon by Ginny Callan This would freeze well. Ingredients:
1 1/2 cups green lentils |
1/3 cup barley |
8 cups water |
1 tablespoon sunflower oil |
1 cup chopped onion |
1 cup chopped carrot |
4 cloves garlic, minced |
1 teaspoon dried thyme |
1 teaspoon basil |
1/2 teaspoon oregano |
1 1/2 cups sliced celery |
1/2 cup minced fresh parsley |
1 tablespoon tamari |
1/2 teaspoon black pepper |
Directions:
1. Sort and rinse the lentils.
2. Combine the lentils, barley, and water in a soup pot and cook for 1 hour, leaving cover slightly ajar; add more water if needed.
3. Heat the oil in a fry pan and sauté the onions, carrots and garlic with the herbs.
4. After the onions begin to brown, add celery.
5. Cook a few minutes longer and add to lentils.
6. Simmer for another 45 minutes, covered, stirring occasionally.
7. Check seasoning. Add parsley, tamari and pepper.
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