Ingredients

• 3 tablespoons olive oil
• One large onion, chopped
• One garlic clove, minced
• Two celery ribs, diced
• Two carrots, sliced
• 6 cups low-sodium vegetable broth (or chicken or beef)
• One 28-ounce can diced tomatoes, undrained
• 3/4 cup dry lentils
• 3/4 cup pearl barley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon black pepper
• Kosher salt to taste

Directions

1. In a stock pot, heat oil over medium-low heat. Sauté onion, garlic, celery, and carrots in oil until onion is tender. Add broth, tomatoes, lentils, barley, oregano, rosemary, pepper, and salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered for one hour or until lentils and barley are tender, stirring occasionally. Add 1/4 cup water or broth if soup gets too thick before the barley and lentils are soft.

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