Categories: Lentils, Main Dish, Soup

Ingredients

• 2 tablespoons olive oil
• 2 medium onions , chopped
• 3 stalks celery , chopped
• 2 carrots , chopped
• 2 garlic cloves , minced
• 8 cups broth
• 1 1/2 cups dried lentils
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup dry red wine
• 2 bay leaves
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper , to taste
• 1/2 cup barley
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry or 1 cup chopped cooked greens
• freshly grated parmesan cheese (optional)

Directions

1. Heat the olive oil over medium-high heat, then saute’ the onions till they begin to soften.

2. Add the celery, carrots, and garlic and saute’ a few minutes more.

3. Add the broth, tomatoes, lentils, red wine, and herbs. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

4. Add barley; simmer for 45 minutes more, stirring occasionally and adding water if needed.

5. Add the greens and cook an additional 15 minutes.

6. Serve topped with parmesan cheese, if desired.

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