Tomato, Lentil, and Barley Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 6 cups water
• 1/2 pound raw brown or green lentils, rinsed
• 3/4 cup raw pearl or pot barley, rinsed
• 2 large celery stalks, diced
• 2 medium carrots, peeled and sliced
• 1 cup shredded green cabbage
• One 28-ounce can salt-free diced tomatoes, undrained
• 1/4 cup dry red wine, optional
• 1 to 2 tablespoons apple cider vinegar, to taste
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt-free seasoning (see page 4 for brands)
• 2 teaspoons paprika
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and continue to saute until both are golden.
4. Add all the remaining ingredients except the salt and pepper.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for about 45 to 55 minutes, or until the lentils, barley, and vegetables are tender.
7. Stir occasionally and add more water if the soup becomes too thick.
8. Season with salt and pepper.
9. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
10. This soup thickens as it stands; add water as needed and adjust the seasonings.
11. Per serving:
12. Calories: 250
13. Total fat: 3g
14. Protein: 13g
15. Fiber: 16g
16. Carbohydrate: 46g
17. Cholesterol: 0mg
18. Sodium: 45mg

olive oil, onion, garlic, water, brown, pearl, celery stalks, carrots, green cabbage, salt, red wine, apple cider vinegar, parsley, salt, paprika, salt

Taken from www.epicurious.com/recipes/food/views/tomato-lentil-and-barley-soup-378928 (may not work)