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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