- 1 cup lentils, rinsed and picked over for ones that don’t look good
- 4 scallions, including greens, sliced
- 1 carrot, peeled and sliced
- 2 celery stalks, including leaves, sliced
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup raw barley or brown rice
- 12 cups chicken, beef, or vegetable stock
- 1 16-ounce can whole peeled tomatoes, coarsely chopped
- salt and pepper
- lemon wedges
- 1 tablespoon fresh basil, parsley, or cilantro leaves
- Put the lentils, scallions, carrot, celery, oregano, and barley or rice, along with the stock into the pot.
- Put the pot on the stove and turn the heat to high. Bring it to a boil.
- Once the pot has boiled, lower the heat to low and simmer it without the lid on for about 2 hours to thicken the soup. Stir it occasionally to make sure it’s not sticking. After about 2 hours the pot should be about ¼ less full than when you started.
- Add the tomatoes and continue to cook the soup for 1 to 2 more hours, stirring it occasionally.
- Once the soup has finished cooking, taste it, and add a little bit of salt and pepper if you think it needs them.
- Serve the soup right away with lemon wedges and basil, parsley, or cilantro, or store the soup in a lidded container in the refrigerator up to 2 days.