Barley and Lentil Soup with Swiss ChardServes 6 as a main course 1 Tbl Olive Oil 1 ½ Cups Chopped Onions 1 ½ Cups Chopped Peeled Carrots 3 Large Garlic Cloves, minced 2 ½ Tsp Ground Cumin 10 Cups Chicken Broth 2/3 Cups Pearl Barley 15 Oz Diced Tomatoes in Juice 2/3 Cup Dried Lentils 4 Cups Coarsely Chopped Swiss Chard 2 Tbl Chopped Fresh Dill
Heat oil in heavy large pot over medium high heat. Add onions and carrots. Sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin. Stir 30 seconds. Add broth and barley, bring to boil. Reduce heat. Partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils. Cover and simmer until barley and lentils are tender, about 30 minutes. Stir in tomatoes with juice and lentils. Cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper to taste. Thin with more broth if desired.