Lentil and Barley Soup

JeriBinNC's Note:

This is slightly modified from Nonna's Italian Kitchen by Bryanna Clark Grogan. Very good!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 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.

Reviews

[MargoMart]

I've made this 3 times now. It's great on a chilly night with bread and a salad. The red wine really adds some depth and my husband loves barley, too. It's a keeper.

[LucyGoosey]

This is a great recipe. My husband really loved this one, because of the Barley. Definately should try this one