Ingredients
– 1 cup pearl barley
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 300g mushrooms, sliced
– 1 teaspoon dried thyme
– 1 can (400g) diced tomatoes
– 1.5 litres vegetable broth
– 1 cup cooked lentils
– Fresh dill for garnish
Method
1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
2. Add minced garlic and sliced mushrooms. Cook until mushrooms are tender, stirring occasionally.
3. Mix in the pearl barley and thyme, stirring for a minute to toast.
4. Pour in the diced tomatoes and vegetable broth. Bring the soup to a boil, then reduce heat and let it simmer for about 30 minutes.
5. Stir in the cooked lentils. Season with salt and pepper. Serve hot with fresh dill on top.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
