Recipe for Lentil Barley 
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Yield:
12
Ingredients:
Amount Ingredient
1 cup lentils rinsed and picked
over
4 x scallions with greens sliced
1 x carrot peeled and sliced
2 stalk leafy rib celery sliced
1 tsp dried Greek oregano
1/4 cup barley
or white or brown rice
10 cup low-sodium vegetable broth or more
1 x 16 oz can whole peeled tomatoes coarsely chopped
1/4 cup dry red wine
Instructions:
Instructions: 1. Put all ingredients, except for last 3, in a 6-quart pot and bring to a boil.

2. Reduce heat to low and simmer, uncovered, for 2 hours. The soup should reduce by 20 to 25 percent.

3. Add tomatoes and wine, stir, and continue cooking for an additional 1 to 2 hours. Salt and pepper to taste.

Yield: "12 cups"

NOTES : There are thousands of recipes for lentil soup. This particular one emerged while I was stranded in a house in the Berkshires with a semistocked refrigerator and a house full of people begging for warmth and soup and nourishment. Using brown rice instead of the more conventional barley adds a welcome, slightly nutty flavor.

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