Vegan Lentil Barley Soup

• 2 cups onions, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 12 cup carrot greens, chopped
• 3 garlic cloves, minced
• 1 cup lentils, picked over and rinsed
• 1 cup barley
• 10 cups water
• 2 tablespoons canola oil
• 1 12 teaspoons sea salt
• 12 teaspoon black pepper
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 12 teaspoon dried rosemary

1. Heat the oil in a large pot over medium heat.
2. Add the onions, carrots, celery, garlic and salt.
3. Stir well and cover.
4. Check every couple of minutes and stir.
5. If the onions start to brown, turn down the heat.
6. You just want to sweat the vegetables to draw out the juices.
7. Cook until the onions are translucent and carrots soften.
8. Add the rest of the ingredients and stir well.
9. Turn up heat and bring to a boil.
10. Once water begins to boil, turn down the heat and simmer gently for 30-40 minutes, until lentils and barley are well cooked.
11. Add more salt and pepper to taste.

onions, celery, carrot, carrot greens, garlic, lentils, barley, water, canola oil, salt, black pepper, sage, oregano, thyme, rosemary

Taken from www.food.com/recipe/vegan-lentil-barley-soup-335636 (may not work)