Lentil Barley Soup

105 min · Serves 6

From USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupsdried lentils
• 4scallions
• 5carrots
• 9.9 mldried oregano
• ½ cuppearl barley
• 12 cupswater
• 1 canlow-sodium whole peeled tomatoes
• 14.8 mlred wine vinegar
• 2½ mlsalt

How to cook it

1. Trim and thinly slice the scallions, and slice the carrots into bite-sized rounds.
2. In a large soup pot, combine the dried lentils, sliced scallions, sliced carrots, dried oregano, pearl barley, salt, and 12 cups of water.
3. Place the pot over high heat and bring the liquid to a rolling boil.
4. Reduce the heat to low and simmer uncovered for 60 minutes, until the barley and lentils start to become tender.
5. Add the canned low-sodium whole peeled tomatoes to the pot, breaking them apart with a spoon into bite-sized pieces.
6. Continue to simmer uncovered over low heat for about 45 minutes, until the vegetables, lentils, and barley are tender when pierced with a fork and the soup has thickened.
7. Stir in the red wine vinegar, remove the pot from the heat, and ladle the soup into bowls to serve.

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