Adapted from Chop Chop
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
1 Tbsp fresh basil, parsley, or cilantro leaves
- Put the lentils, scallions, carrot, celery, oregano, and barley or rice, along with the stock into a pot.
- 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.
- After about 2 hours the pot should be about 1/4 less full than when you started.
- Add the tomatoes and continue to cook the soup for 1 to 2 more hours, stirring occasionally.
- Once the soup has finished cooking, taste it, and add a little bit of salt and pepper if you like.
- 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.