Barley And Lentil Soup

Course :	Lentils
From:	HungryMonster.com
Serves:	8

Ingredients:

3	Tablespoons	olive oil
2	Large	onions -- chopped
4	cloves	garlic -- chopped
3	medium	carrots -- sliced
4	medium	celery stalks -- chopped
1	medium	red bell pepper -- chopped
8	medium	oil-packed sun-dried tomatoes -- drained,
2	Teaspoons	dried basil -- crumbled
1	Teaspoon	dried oregano -- crumbled
6	Cans	beef broth -- (14 1/2 ounce)
1	Can	crushed tomatoes -- (28 ounce)
2	Tablespoons	tomato paste
1	cup	pearl barley
1	cup	lentils
1	teaspoon	salt and pepper
1/4	Cup	chopped fresh parsley (optional)

Preparation:

Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes. Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.

Nutritional Information:

2376 Calories (kcal); 46g Total Fat; (17% calories from fat); 149g Protein; 358g Carbohydrate; 0mg Cholesterol; 8279mg Sodium