2 Tbsp. olive oil
4 medium carrots, diced
2 medium leeks (with 3 inches of green left on), diced
2 celery stalks, diced
2 medium zucchini, diced
1 large onion, diced
2 cloves garlic, minced
1 cup dried lentils, rinsed
½ cup barley, rinsed
1 tsp. dried thyme
6-8 cups chicken or vegetable broth
2 cups diced tomatoes
1 cup chopped fresh basil leaves
salt and pepper to taste
½ cup chopped parsley

Heat olive oil in a large heavy pot and add carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat,
stirring occasionally, for about 10 minutes until vegetables have softened.
Add lentils, barley, thyme, and 6 cups broth. Bring to a boil and reduce heat to a simmer. Cook uncovered about 30
minutes, stirring often. Add remaining 2 cups of broth as needed if dry. Add tomatoes, basil, salt and pepper to taste
and cook 10 more minutes. Stir in parsley and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user EUMENIDES_K.

 

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