Recipe for Barley and Lentil Soup 
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Yield:
1
Ingredients:
Amount Ingredient
3 tbl olive oil
2 lrg onions chopped
4 x garlic cloves chopped
3 x carrots sliced
4 x celery stalks chopped
1 x red bell pepper chopped
8 x oil-packed sun-dried tomatoes drained, chopped
2 tsp dried basil crumbled
1 tsp dried oregano crumbled
6 can beef broth (14 1/2-ounce) (about)
1 x 28 ounce can crushed tomatoes
2 tbl tomato paste
1 cup pearl barley
1 cup lentils
Salt and pepper
Instructions:
Instructions: Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and saute 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.

Serves 8.

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