Recipe: Quick and Easy Lentil Barley Soup

Lentil Barley Vegetable Soup Recipe

Approximate everything. Use fresh if you've got it (I didn't so, there you go):

broth:
1 tbs olive oil
2 tsp balsamic vinegar
2 tsp Bragg's Liquid Aminos
1 tsp curry powder
1 generous tsp coriander
1 tsp garlic powder
2 pinches thyme
2 pinches rosemary
1 heaping tsp Vegebase
1 tsp dill weed
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp paprika
1 heaping tbs brown sugar
salt & pepper

1 cup frozen veg medley from Whole Foods
1/2 cup frozen pearl onion
1 cup dry lentils
1/2 cup barley
1/2 cup tomato sauce or plain crush tomato (I only had the sauce so I improvised with it)

about 2 quarts water

In a big sauce pan, I put in all the broth ingredients in and stirred. When it start to just bubble, I added the frozen veg and stirred. Let the mix and veg heat up, about 5 minutes, when you can start to smell the flavors, added the lentils and water and stirred. Cover and brought to rolling boil. Turned to low, added barley and simmered 30 minutes, until lentils and barley were tender. really yummy. Really quick!

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