Healthy Barley and Lentil Soup

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Hearty Barley and Lentil Soupsource: Jodi Green

I found the original recipe for this dish on the Joy of Kosher site.  However, I skipped the kale, added some yummy Italian seasonings and simplified the instructions. The end result is a very good and filling soup.

3/4 cup barley

1/3 cup green lentils

2 tbsp olive oil

2 carrots, diced

2 stalks celery, diced

2 large onions, diced

1 28 oz can chopped tomatoes

1 can kidney beans, drained and rinsed

1/2 tbsp dried oregano

1/2 tbsp dried basil

1/2 tsp powdered garlic

1/4 tsp pepper

salt, to taste

Using a large pot, saute the vegetables in oil till softened. Slowly add 5 cups of water and bring to a boil. When the water boils, add the rest of the ingredients. Stir frequently and add additional water if needed. Cook till the flavors have melded and the lentils and barley are ready to eat.

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