Hearty barley and lentil soup
1 tablespoon olive oil
1 1/2 cups
chopped onions
1 cup chopped peeled carrots
1 cup cubed peeled
rutabaga
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin1
large bay leaf (or 2 small ones)
10 cups (or more) vegetable broth
2/3 cup
pearl barley
2/3 cup dried lentils
4 cups (packed) coarsely chopped
curly-leaf kale
salt/pepper to taste
Place olive oil, onions and carrots into a heated large pan. Cook
until onions become transparent, then add garlic bay leaf, and cumin -- stir to
combine and cook for an additional 30 seconds. Add broth and barley, bring to a
boil and simmer partially covered for 25 minutes.
Add lentils and
rutabagas, simmer partially covered for an additional 30 minutes. Stir in kale
and season to taste. Allow kale to cook for about 5 minutes before serving.