Gerrie M. -Red Lentil and Barley Soup

Ingredients:

1 large onion, chopped

½ medium green pepper, chopped

2 cloves garlic, minced

½ tsp tumeric

1 tsp curry powder

¼ tsp cayenne pepper

5 cups water

1 ½ cups vegetable broth

1 cup red lentils

1 cup barley, pearl or hulled

1 14-oz can diced tomatoes with juice

salt and pepper, to taste

fresh parsley, chopped

Instructions:

In a large pan, or Dutch oven, with medium heat, water-saute the onion and pepper until soft, about 5 minutes. Add the garlic, allowing it to bloom, being careful not to burn it. Add the spices, stirring to mix.

Add the broth, water, lentils, barley and tomatoes. Stir together and bring to a boil.

Once boiling, reduce heat, cover and allow soup to simmer for 45 minutes.

Season with salt and pepper to taste. Serve hot with parsley sprinkled on top.

Comments:

Other vegetables can be added, such as carrots, celery, spinach or kale.

If using pearl barley, the simmer time can be reduced according to package directions. The 45 minute simmer works, but produces softer barley.

Recipe modified from The GI Mediterranean Diet, by Dr. F. Alexander Lindberg