Lentil-Barley Soup

Saute in extra virgin olive oil:

* 1 onion, diced
* 1 clove garlic, diced


* 6 cups vegetable broth (can use bouillon)
* 1 (14 oz.) can diced or crushed tomatoes
* 1 teaspoon oregano
* 1 teaspoon basil
* 1 teaspoon prepared mustard
* 1 cup lentils
* 1/2 cup hulled barley (pearled barley can be used if that’s what you have)
* If your broth is not salted you’ll need to add salt to taste, probably 1 – 1 1/2 teaspoons

Bring all ingredients to a boil, lower the heat, cover, and let simmer for 1 hour.


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