Monday, December 15, 2014

Hearty Lentil-Barley Soup

I'm sorry that I've been slow again with posting recipes. Is it enough to say that I've been super relaxed busy?

6 cups beef broth
1 cup sliced mushrooms (optional)
1 chopped onion
1 cup chopped carrots
1 cup chopped celery
2 tablespoons olive oil
1 cup cooked, shredded beef (optional)
1 cup quick-cooking pearled barley
1 cup lentils, cooked according to package directions
1 can diced tomatoes
1 teaspoon sage
1/4 teaspoon crushed red pepper
Salt and pepper, to taste

Prepare lentils according to package directions. Bring the beef broth to a boil in a 6-8 quart pot. While lentils are simmering and the broth is heating; saute the vegetables (mushrooms, onions, carrots, and celery) in the olive oil in a medium saute pan for 5-7 minutes, stirring every minute or two. Once the broth is boiling, add the barley, sauteed vegetables, beef, lentils, diced tomatoes, sage, and red pepper. Return to a boil. Reduce heat to medium-low, and simmer for 10-15 minutes.Season to taste with salt and pepper, start with a 1/2 teaspoon of salt and a dash of pepper, then go from there according to your taste. Just don't burn your tongue! Enjoy with some homemade bread, if desired!