Lentil Vegetable Soup

• 1 12 cups green lentils
• 13 cup barley
• 8 cups water
• 1 tablespoon sunflower oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon basil
• 12 teaspoon oregano
• 1 12 cups sliced celery
• 12 cup minced fresh parsley
• 1 tablespoon tamari
• 12 teaspoon black pepper

1. Sort and rinse the lentils.
2. Combine the lentils, barley, and water in a soup pot and cook for 1 hour, leaving cover slightly ajar; add more water if needed.
3. Heat the oil in a fry pan and saute the onions, carrots and garlic with the herbs.
4. After the onions begin to brown, add celery.
5. Cook a few minutes longer and add to lentils.
6. Simmer for another 45 minutes, covered, stirring occasionally.
7. Check seasoning.
8. Add parsley, tamari and pepper.

green lentils, barley, water, sunflower oil, onion, carrot, garlic, thyme, basil, oregano, celery, parsley, tamari, black pepper

Taken from www.food.com/recipe/lentil-vegetable-soup-445049 (may not work)