Lentil Soup With Beef And Barley

• 1/2 lb lean ground beef
• 1 cup split yellow lentils, washed
• 1/4 cup pearl barley
• 6 cups vegetable stock or 6 cups water
• 1 (10 ounce) can beef broth
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 large carrot, diced
• 1 large celery rib, diced
• 2 cups canned stewed tomatoes, crushed
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried basil
• salt
• pepper
• parsley, chopped (for garnish)

1. In large, heavy pot, brown beef lightly.
2. Drain off fat.
3. Add lentils, barley, water or stock, and beef broth.
4. Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
5. Add remaining ingredients and simmer about 1 1/2 hours.
6. Add extra liquid to give thickness desired.
7. Salt and pepper to taste.
8. Serve sprinkled with chopped parsley, if desired.

lean ground beef, yellow lentils, pearl barley, vegetable stock, beef broth, onion, garlic, carrot, celery, tomatoes, thyme, dried basil, salt, pepper, parsley

Taken from www.food.com/recipe/lentil-soup-with-beef-and-barley-261946 (may not work)