Lentil and barley soup

INGREDIENTS

• 1 cup lentils
• ⅓ cup pearled barley
• 1 cup carrots
• 1 cup celery sticks
• 1 cup onion
• 2 cloves garlic
• ½ tsp dried basil
• ½ tsp dried oregano
• ¼ tsp dried thyme
• 1 bay leave
• 3½ cups vegetable broth cubes
• 14¼ ounces canned stewed tomatoes
• ¼ cup parsley
• 2 tbsp cider vinegar

TOOLS

• 1 colander
• 1 knife
• 1 crock pot
• 1 wooden spoon
• 1 lid

Rinse lentils.

Drain the lentils in a colander.

Chop carrots, parsley, and celery sticks. Peel and mince onions and garlic.

Combine the drained lentils, pearled barley, chopped carrots, celery sticks, chopped onions, minced garlic, dried basil, dried oregano, dried thyme, and bay leaves in a crock pot a crock pot. Add the vegetable broth cubes and mix everything together with a wooden spoon. Pour in 2.5 cups of water and put on the lid. Cook for 13 hours on low heat. When finished, remove the lid and discard the bay leaves from the soup. Pour in the cider vinegar and fresh parsley. Stir once more with a wooden spoon and remove from the heat.

It’s ready to be served !