Ingredients:
1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 cloves garlic, minced
2 1/2 teaspoons cumin
10 cups low sodium chicken broth or 10 cups vegetable broth
2/3 cup pearl barley
1 (14 1/2 ounce) cans diced tomatoes with juice
2/3 cup dried lentils
4 cups packed coarsely chopped swiss chard ( about 1/2 large bunch)
2 tablespoons chopped fresh dill
freshly grated parmesan cheese (optional)
Directions:
Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute 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 and bring to a 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 Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill.
Season soup with salt and pepper.
Serve with Parmesan sprinkled on top, if desired.
Servings: 6
Time preparation: 25 min.
Time total: 100 min.