Lentil Soup

It was a cold and rainy night...I picked up some organic lentils and organic barley from Whole Foods and set out to make a large pot of lentil soup. The rest I wing from what's in the fridge.

Start with olive oil in my Le Creuset. Dice a couple carrots, one celery rib, 1/2 an onion and a package of mushrooms. Soak and clean the lentils while the vegetables saute until the onions are transluscent. Add in 1/2 a container of fresh tomatoes (those little ones) and 1/2 C of tomato puree (alternative is using a can of diced tomatoes or canned whole tomatoes chopped). Cook for about 5 minutes then add in chicken broth, barley and the lentils (I used the entire 1 lb. bag and 2 boxes of chicken broth). Stir well and let it go. If you want to add in a meat, ham or sausage or chicken or turkey would be great. I added in diced turkey breast from the other night.

Served with shaved parm and a loaf of bread.