Follow these steps for perfect results
olive oil
onion
chopped
tomato paste
dried marjoram
dried thyme
celery
chopped
carrots
chopped
fresh parsley
chopped
lentils
barley
water
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion, celery, and carrots to the pot.
Sauté the vegetables for several minutes until softened.
Add the dried marjoram, thyme, and tomato paste to the pot.
Season with salt and pepper, stir well, and sauté for a few more minutes.
Add the barley, lentils, and any other desired vegetables to the pot.
Pour in enough water to cover the ingredients by about 2 inches.
Stir to combine all ingredients.
Partially cover the pot and let the soup simmer for approximately one hour, or until the barley and lentils are tender.
Remove the soup from the heat.
Allow the soup to sit for a few minutes before serving.
Garnish with grated parmesan cheese and chopped fresh parsley, if desired.
Expert advice for the best results
Add a bay leaf during simmering for extra flavor.
Adjust the amount of water to achieve desired consistency.
For a richer flavor, use vegetable broth instead of water.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a rustic bowl. Garnish with fresh parsley and a drizzle of olive oil.
Serve with crusty bread.
Serve with a side salad.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
A staple in many cultures, often associated with comfort and nourishment.
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