Barley And Lentil Soup With Swiss Chard

By á-174942

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped peeled carrots
• 3 large garlic cloves minced
• 2 1/2 teaspoons ground cumin
• 10 cups low-salt chicken or vegetable broth or more if needed
• 2/3 cup pearl barley
• 1 can diced tomatoes in juice - (14 1/2 oz)
• 2/3 cup dried lentils
• 4 cups coarsely-chopped Swiss chard - (packed) (abt 1/2 large bunch)
• 2 tablespoons chopped fresh dill

Details

Servings 10

Preparation

Step 1

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds.

Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

This recipe yields 10 first-course or 6 main-course servings.