Barley and Lentil Soup

By angielaine

Ingredients

• 1 Tbsp Olive oil
• 1 Large Onion, chopped
• 3 Large Carrots, diced
• 3 Cloves Garlic, minced
• 2 1/2 tsp Ground Cumin
• 10 c. Chicken Broth
• 2/3 cup Pearl Barley
• 1 can Diced Tomatoes with juice
• 2/3 cup Dried Lentils
• 4-5 Mild Italian Sausage Links

Preparation

Step 1

Remove skins from sausage links and cook in large stock pan over medium heat chopping into bits as it cooks. When almost cooked through, add onions and carrots; sauté until onion are golden brown, about 10 minutes. Add garlic, stir 1 minute. Mix in cumin. Add broth and barley and bring to a boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes and lentils and simmer 30 minutes. Chill in freezer, skim off excess fat and reheat to serve. Add salt and pepper to taste.