Svea's Lentil and Barley Soup

bowl of lentil soup

INGREDIENTS:
  • 3/4 cup green or brown lentils
  • 3/4 cup barley
  • 4 Tbs butter
  • 3/4 cup onions diced
  • 3/4 cup celery diced
  • 1/2 cup carrot diced
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp rosemary (dried)
  • 1/2 tsp garlic powder
  • 1 can (15 oz) petite diced tomato
  • 4 cups vegetable broth
DIRECTIONS:
  1. In large Dutch oven, melt butter and sauté carrots, onion, and celery until soft.
  2. Add spices and cook until fragrant.
  3. Add broth and tomato and bring to boil.
  4. Add washed lentils and barley. Stir to mix.
  5. Bring back to a boil and cook for 30 minutes stirring periodically.
Hand-written recipe by Svea

This recipe is in the printed cook book of Svea Zimmer. It's also one of my favorites that reminds me of her whenever I cook it. I also would have lentil soup every Wednesday at a diner near work when I lived in Binghamton, and loved eating it while reading a book.

The great thing about this recipe is how simple it is, but it's also incredibly flavorful and filling.