Lentil and Barley Soup

• 2 tablespoons olive oil or butter
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1 bay leaf
• 1/2 teaspoon ground sage
• 1/4 cup chopped Italian parsley
• 13 cup barley
• 1/2 cup lentils
• 6 cups water
• Salt and freshly ground black pepper
• 6 to 8 fresh sage leaves

1. Heat the oil or butter in a large, heavy saucepan.
2. Add the onions, celery and carrots and saute slowly until tender.
3. Stir in the bay leaf, ground sage and parsley.
4. Pick over the lentils and add them.
5. Add the water, bring to a simmer and cook, partly covered, for about 45 minutes, until the lentils and barley are tender.
6. If the soup has become too thick add additional water.
7. Season to taste with salt and pepper and serve garnished with fresh sage leaves.

olive oil, onions, celery, carrots, bay leaf, ground sage, italian parsley, barley, lentils, water, salt, sage

Taken from cooking.nytimes.com/recipes/7912 (may not work)