Ingredients

  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • 1 cup carrots, thinly sliced
  • ½ cup swiss cheese, shredded, optional
  • ½ clove garlic, minced
  • 2 tablespoons olive oil
  • 1 can diced tomatoes, 14 oz (use with jalapenos for hot & spicy)
  • ⅜ cups lintels, sorted and rinsed
  • ⅜ cups pearl barley
  • 5 cups water
  • 4 cubes bouillon, beef or chicken to taste
  • ¼ teaspoon dried rosemary leaves, crushed
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon pepper, black, freshly cracked to taste

Directions

1. In a large, heavy soup pot, cook the onions, celery, and garlic in hot oil until tender.

2. Add the water, tomatoes, lentils, barley, boullon cubes, rosemary, oregano, pepper, and carrots. Cook for 60 minutes, or until the barley, lentils, and carrots are tender. Top with Swiss cheese, if desired.



Keywords
barley lintel soup