Lentil Barley Soup

 

This rich tasting and satisfying lentil soup is inspired by the Eastern European lentil soup that I ate as a child.  It’s great on a cold winter night served with homemade sourdough rye bread and a salad.

¼ cup dry lentils
¼ cup hulled barley
¼ medium onion, sliced
¾ pound of several root or round vegetables (such as winter squash, carrots, rutabaga, sweet potato, or potato) sliced into ¾ inch cubes
3 ounces sliced cabbage
2 ounces sliced collard greens or kale
bay leaf
¼ teaspoon ground cumin
6 pinches salt or to taste
2 tablespoons oil
water

 

At least six hours before you plan to cook the soup cover the lentils and hulled barley with water and let soak.

Sauté the onions in a large pot for a minute or so, add the cabbage and greens, and continue sautéing for another minute or two.  Add the root and round vegetables and the lentils and barley and cover about 2 inches above the ingredients with water.  Add the bay leaf and cumin.

Bring to a boil and then simmer for 25 minutes.  Add the salt.  Add water if necessary.  Simmer for an additional 10 minutes or until the lentils and barley are completely cooked.