Lentil Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups red lentils
• 1 cup barley
• 1 cup purple onion, chopped
• 1 1/2 cups celery, chopped
• 1 1/2 cups carrots, chopped
• 1 1/2 cups acorn squash, chopped
• 1 cup smoked ham, chopped
• 1 tablespoon oregano
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1/4 teaspoon chili powder
• 8 cups vegetable stock
• 1 (14 ounce) can diced tomatoes
• salt & pepper

Recipe

• 1 rinse the lentils and set aside.
• 2 saute the onion, celery, carrots and squash in a large soup pot with a little olive oil. add the oregano, rosemary, thyme and chili powder.
• 3 when the onions and celery get soft, add the ham and sautee a little longer. (just a few minutes).
• 4 add the vegetable stock, can of diced tomates (with juices) and bring it to a slow boil.
• 5 as soon as it begins to boil, add the red lentils and the barley. bring it to a boil again, then turn down to a very low simmer. you don't want the lentils or barley to burn to the bottom of the pot. cover and cook for about 45-60 minutes until the lentils and barley are soft.
• 6 remove about 2 cups of the soup mixture and put it in a blender. allow it to cool (about 15 minutes or so) and blend it until smooth, then return it to the pot.
• 7 serve immediately, or allow it to cool and then refrigerate it overnight and serve it the next day. if you wish, you can serve the soup with a dallop of sour cream or plain yogurt in top.