Soup: Barley & Lentil (8 one cup servings)

Olive Oil, 1 tbsp
Onions, raw, 1 small chopped
Garlic, 1 clove chopped
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) grated
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) chopped
*Peppers, sweet, red, fresh, 1 small chopped
Tomato Paste, 1 can (6 oz)
Chicken Broth, 4 cup (8 fl oz)
Lentils, .5 cup, rinsed and picked over as directed on pkg.
Barley, pearled, raw, .5 cup
Basil, 1 tsp
Oregano, ground, .5 tsp
Parsley, 2 tbsp
Bay Leaf, 1 to 3 (depends on size and your taste)
Enough water to get the finished product to 2 quarts of soup

Using a large pan, heat the oil and then saute the onion and garlic until tender. About 10 minutes.
Add the carrot, celery and red bell pepper. Cook until tender. About 6 minutes. I found I needed to add a little water or broth to allow these vegetables to cook as 1 tbl oil is not much.
Add the rest of the ingredients as well as any salt and pepper to your taste. (Note salt & pepper could be added at the time you eat the soup in case someone is watching the salt intake as there is always salt in the canned ingredients.)
Bring to a boil and then turn back to simmer until the barley and lentils are tender. This makes a very thick soup so I add enough water to make 2 quarts for measuring purposes and figuring calories. This would give you 8 cups of soup and should serve 4 to 8 people depending on how much soup you eat at one time. One cup is about 109 calories.

Number of Servings: 8

Recipe submitted by SparkPeople user MOMSCHRIEF.