“Make this the night before.”
READY IN:
4hrs 20mins
SERVES:
10
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the lentils, green onions, carrot, celery, oregano, barley, and broth in a large pot, and bring to a boil over high heat.
  2. Lower the heat to low and simmer, uncovered, until the soup has thickened and reduced by about one quarter, about 2 hours.
  3. Add the tomatoes, juice, and vinegar, and cook for 2 hours. Add salt and pepper.
  4. Refrigerate overnight, up to three days. Gently reheat.

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