So I originally started making a completely different recipe. And then about half way through I realized I kind of wanted to make something a little different. Luckily, both recipes contained similar ingredients so the end product still came out fine. It doesn’t look completely appetizing (picture baby food) which is why I decided to spare you with a picture. However, I still think it tastes fine and practically inhaled a bowl full as soon as it was ready. Honestly the end product kind of reminds me of chicken noodle soup – minus the chicken and noodle part
2 tsp Italian seasoning
2 tsp basil
2 cups chicken stock
2 1/2 cups water
1/2 cup mixed red/green lentils (you don’t need both, I just wanted to use a variety)
1 cup barley
1 can diced tomatoes, rinsed (to remove excess sodium)
1 can organic garbanzo beans, rinsed
1 white onion, diced
1 red onion, diced
2 cloves garlic, diced
1 cup mixed broccoli, carrots, and green beans
1) add your water and lentils and vegetables to a large pot and boil for about 15 minutes.
2) add your barley, chicken stock, basil, tomatoes, garbanzo beans, onions, and garlic. Heat until starts to boil, cover and simmer for 10 minutes or until most of the liquid is gone.
3) add your Italian seasoning. At this point, you could just serve as is. However, I wanted more of the consistency of a puréed lentil soup so I added the mixture to the blender and blended until relatively smooth.