Lentil Barley Soup

• Lentils
• 1 cup dry lentils
• 4 cups water
• Soup
• 4-6 cups vegetable broth
• 1/4 cup cooking sherry
• 1 tablespoon olive oil
• 15 ounces can tomato sauce
• 1/2 cup diced onions
• 2 carrots, shredded
• 1 celery stalk, sliced thin
• 2 garlic cloves, minced
• 1/2 cup pearled barley
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon Mrs. Dash onion & herb
• 1 teaspoon Weber garlic & herb
• 1/3 cup fresh cilantro

1. Place lentils and water in a saucepan and bring to a boil.
2. Reduce heat to a low boil, and cook about 30-40 minutes until lentils are soft.
3. Strain the water off, and set aside.
4. Place strained lentils and all remaining ingredients except barley and cilantro in a large stock pot, and bring to a boil.
5. Once boiling add the barley, and cook on a low boil for about 30 minutes, or until barley is cooked.
6. Mix fresh cilantro into the soup, and serve!

lentils, water, vegetable broth, cooking sherry, olive oil, tomato sauce, onions, carrots, celery stalk, garlic, barley, salt, pepper, onion, garlic, fresh cilantro

Taken from food52.com/recipes/75537-lentil-barley-soup (may not work)