Red Lentil and Barley Soup

• 2 teaspoons olive oil
• 12 onion, diced
• 4 scallions, diced, whites and greens divided
• 1 garlic clove, whole and peeled
• 1 teaspoon chili oil
• 3 -3 12 cups water
• 1 cube vegetable bouillon
• 23 cup red lentil
• 12 cup pearl barley
• salt and pepper

1. Heat oil in a medium pan.
2. Add onion, white part of scallions, and garlic clove.
3. Saute, stirring occasionally, until browned.
4. While onions are cooking, rinse lentils and barley and drain well.
5. When onions are starting to caramelize, slowly add the 3 cups of water.
6. Bring to a boil and add bullion cube.
7. Stir until bullion cube is dissolved.
8. Add lentils and barley.
9. Simmer about 40 minutes or until barley is tender.
10. Add up to another 1/2 cup of water if soup is too thick, stirring well.
11. Add salt if needed (if soup tastes flat), then serve immediately.
12. To garnish, top with the green parts of the scallions, croutons, feta cheese, and some black pepper.

olive oil, onion, scallions, garlic, chili oil, water, vegetable bouillon, red lentil, pearl barley, salt

Taken from www.food.com/recipe/red-lentil-and-barley-soup-429467 (may not work)