Lentil Barley Soup

I actually made this recipe about a week ago when it was quite cold in Florida.  I was looking for a recipe that would warm us up while being hearty and filling.  I ended up taking a few components from several different recipes and created my own.  It came out very well and will absolutely be making it again in the future.

Lentil Barley Soup

Ingredients

1 medium sized onion diced

2 large or 4 small carrots sliced ½ inch thick

2 celery stalks diced

1 cup lentils

¾ cup quick barley

2 14 oz cans vegetable broth

2 14 oz cans filled with water

2 tablespoons olive oil

1 teaspoon tumeric

½ teaspoon sage

Salt and pepper to taste

Directions

Heat oil in a stock pot and saute vegetables until onions are translucent, about 5 minutes

Add the water and broth and let simmer

Once broth is simmering add the lentils and barley and cook on a medium low heat for about 30 minutes, stirring occasionally

After 15 minutes add seasoning and stir

Once the lentils and barley are tender add more seasoning for personal preference

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  1. YUM!! I am definitely going to make this!Re: your question about tahini, i dont know. I wish I did. I thought all tahini was the same but i was really disappointed with this one. Maybe it is just best used in recipes and not eaten alone? Or maybe it needs to be diluted with vinegar???

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