Ingredients

The following ingredients have 6 Servings
  • 1/2 cup fresh chopped cilantro (coriander), divided
  • 3 carrots
  • 3 celery stalks, including leaves
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 1 clove garlic, crushed
  • 2 cups dry red lentils
  • 1/4 cup pearl barley ((omit to make gluten free))
  • 2 quarts chicken stock ((or use vegetable stock to make vegan))
  • 1 1/2 teaspoons cumin
  • 1 teaspoon hyssop or parsley
  • 1/2 teaspoon sumac ((optional))
  • 1 bay leaf
  • Salt and pepper to taste

Instruction

  • Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.
  • In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.
  • Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize. Add red lentils and barley to the pot, stir. Cover mixture with 2 qts. of broth and bring to a boil. Reduce heat to a simmer. Add 1/4 cup of the fresh cilantro to the pot along with the cumin, hyssop or parsley, sumac (optional) and bay leaf; stir.
  • Cover the pot and let the stew simmer slowly for 1 1/2 to 2 hours, stirring every 30 minutes, until barley is tender and the stew is thickened. Garnish soup with remaining cilantro.
  • Gluten Free Modification: Omit the barley for a more soup-like texture, or substitute 1/4 cup brown rice for the barley. Rice is not a Biblical-era grain, but it makes a delicious substitute for those struggling with Celiac or gluten intolerance.