Adapted from Chop Chop

Servings: 11


1 cup lentils, rinsed and picked over for ones that don’t look good

4 scallions, including greens, sliced

1 carrot, scrubbed or peeled and sliced

2 celery stalks, including leaves, sliced

1⁄2 tsp dried oregano

1⁄4 cup raw barley or brown rice

12 cups chicken, beef, or vegetable stock

1 (16 ounce) can whole

peeled tomatoes, coarsely chopped

salt and pepper

lemon wedges

1 Tbsp fresh basil, parsley, or cilantro leaves


  1. Put the lentils, scallions, carrot, celery, oregano, and barley or rice, along with the stock into a pot.
  2. Place the pot on the stove and turn the heat to high. Bring it to a boil. Once the ingredients come to a boil, lower the heat to low and simmer without the lid on for about 2 hours to thicken the soup. Stir occasionally to make sure it’s not sticking.
  3. After about 2 hours the pot should be about 1/4 less full than when you started.
  4. Add the tomatoes and continue to cook the soup for 1 to 2 more hours, stirring occasionally.
  5. Once the soup has finished cooking, taste it, and add a little bit of salt and pepper if you like.
  6. Serve the soup right away with lemon wedges and basil, parsley, or cilantro, or store the soup in a covered container in the refrigerator for up to 2 days.

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