Barley Lentil Soup

🧂 Ingredients

• 2 Tbsp olive oil
• 2 cups onion

  chopped (about 1 medium)
• 2 cups carrots

  peeled and chopped
• 2 garlic cloves

  minced
• 2 tsp ground cumin
• 1 cup dried lentils

  rinsed
• 4 cups vegetable broth

  (or chicken broth)
• 2 cups water
• 1 15-ounce canned diced tomatoes
• 1 tbsp brown sugar
• 1 cinnamon stick
• 1/2 cup dry barley
• 3 cups Swiss chard

  chopped (or other green like kale or spinach)
• salt and pepper to taste

Instructions

• 1 Heat oil over medium heat in a Dutch oven and add onion and carrots; cook until
  the vegetables begin to soften. Add garlic and cumin and cook for another
  minute.
• 2 Stir in lentils, broth, tomatoes, brown sugar and cinnamon stick; bring the soup
  to a boil.
• 3 Reduce the heat to maintain a simmer and add barley. Cover and cook for about 60
  minutes, or until the barley is tender.
• 4 Stir in the chard, cover, and cook until tender; about 5 minutes. Add parsley
  and season with salt and pepper to taste before serving.

Nutrition Info