Crockpot Lentil-Barley Soup by Sami Sweis
- 1 cup lentils
- 1/3 cup pearl barley
- 1 cup carrot (chopped)
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- 2 garlic cloves (minced)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 bay leaf
- 3½ cups broth
- 2½ cups water
- 14¼ ounces Italian-style tomatoes or 14¼ ounces regular stewed tomatoes or 14¼ ounces crushed tomatoes
- ¼ cup fresh parsley, finely chopped (optional)
- 2 tablespoons cider vinegar (optional)
- Pomegranate molasses, to taste (optional)
[Often, to make a cheaper soup, I will leave out the bay leaf, carrot, celery, parsley, and even the broth (substituted with water).]
- Sort through lentils to remove debris and shriveled beans, then rinse.
- Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
- Pour in broth, water, and tomatoes.
- Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
- Discard bay leaf and just before serving stir in parsley and vinegar. (If you don’t use the vinegar, the soup might taste more bland as you’re omitting a major contributor of flavor.).
- Add the pomegranate molasses to individual servings to add a tart taste.
Be sure to add any additional salt to the soup while it is cooking, and don’t add lentils to already boiling water as either one can make lentils tough.