Categories: Ground Beef, Main Dish, Soup

Ingredients

• 3/4-1 lb lean ground beef
• 1 cup lentils , washed
• 1/4 cup barley
• 6 cups water or 6 cups vegetable stock
• 1 (10 ounce) can beef broth
• 1 large onion , chopped
• 1 -2 garlic clove , minced
• 1 large carrot , diced
• 1 large celery rib , diced
• 1 (28 ounce) can tomatoes , diced
• 1 small bay leaf , crumbled
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• salt and pepper , to taste
• parsley , chopped for garnish

Directions

1. In a large non-stick pot, brown beef lightly and drain off fat.

2. Add lentils, barley, water or stock and beef broth.

3. Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).

4. Add remaining ingredients and simmer about 1 to 1-1/2 hours

5. Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.

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