Lentil soup with Beef and Barley

• ½lb ground beef

• 1 cup split lentils

• ¼cup barley

• 6 cups water or vegetable stock

• 1 - 10oz can of beef broth

• 1 lg onion - chopped

• 1 clove garlic - crushed

• 1 lg carrot - diced

• 1 lg celery stalk - diced

• 2 cups stewed tomatoes - mashed

• 1 crushed bay leaf

• lg pinch thyme and basil

• salt and pepper to taste

• parsley - chopped

In a large pot, brown beef and drain
Add lentils, barley, water/stock, beef broth and bring to a boil
Reduce heat and simmer until lentils are nearly tender (About ½ hour)
Add the rest of the ingredients and simmer for 1½ hours
Add extra liquid to desired thickness
Add salt & pepper
Serve with chopped parsley garnish

Sonja Riley