Tomato Lentil Barley Soup

• 1/2 lb dry lentils, rinsed
• 3/4 cup raw pearl barley or 3/4 cup pot barley, rinsed
• 6 cups water
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 large celery ribs, diced
• 2 medium carrots, peeled and sliced
• 1 cup shredded white cabbage
• 1 (28 ounce) can diced tomatoes, undrained
• 1/4 cup dry red wine
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt free herb and spice seasoning mix
• salt
• fresh ground pepper

1. Combine the lentils and barley in a large soup pote with the water and bring to a simmer.
2. Add all the remaining ingredients except the salt and pepper, then return to simmer gently, covered until everything is tender about 45-55 minutes.
3. Stir occasionally and add more water if the soup becomes too thick.
4. Season to taste with salt and pepper.
5. If time allows, let the soup stand for an hour or so before serving, then heat through as needed.

dry lentils, pearl barley, water, olive oil, onion, clove garlic, celery, carrots, shredded white cabbage, tomatoes, red wine, apple cider vinegar, parsley, salt, salt, fresh ground pepper

Taken from www.food.com/recipe/tomato-lentil-barley-soup-23763 (may not work)