ITALIAN LENTIL SOUP 1 cup lentils
1/3 cup pearl barley 1 cup carrot (chopped) 1 cup celery (chopped) 1 cup onion (chopped) 2 garlic cloves (minced) 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1 bay leaf 3 1/2 cups broth 2 1/2 cups water 14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes 1/4 cup fresh parsley, finely chopped (optional) 2 tablespoons cider vinegar (optional) Sort through lentils to remove debris and shriveled beans, then rinse. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf. Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. ( I simmered it on top of stove ) Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.). _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
