Lentil and Barley Soup

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 8 cups broth
• 1 12 cups dried lentils
• 1 (28 ounce) can crushed tomatoes
• 12 cup dry red wine
• 2 bay leaves
• 12 teaspoon dried basil
• 12 teaspoon dried thyme
• salt and pepper, to taste
• 12 cup barley
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry or 1 cup chopped cooked greens
• freshly grated parmesan cheese (optional)

1. Heat the olive oil over medium-high heat, then saute' the onions till they begin to soften.
2. Add the celery, carrots, and garlic and saute' a few minutes more.
3. Add the broth, tomatoes, lentils, red wine, and herbs.
4. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
5. Add barley; simmer for 45 minutes more, stirring occasionally and adding water if needed.
6. Add the greens and cook an additional 15 minutes.
7. Serve topped with parmesan cheese, if desired.

olive oil, onions, stalks celery, carrots, garlic, broth, lentils, tomatoes, red wine, bay leaves, basil, thyme, salt, barley, parmesan cheese

Taken from www.food.com/recipe/lentil-and-barley-soup-155784 (may not work)