Serves: 10-12
1 1/2 c. chopped celery
2-4 cloves garlic, minced
12 c. chicken broth
2 (28 oz.) cans diced tomatoes
2 c. dried lentils
1 1/2 c. pearl barley
2 c. sliced carrots
1/2 t. oregano
pinch of rosemary
salt & pepper, to taste
Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).
Recipe notes: This can also be made in a crockpot.
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