1 potato… cubed
1 bag lentils
2 carrots… chopped
1 onion… chopped
2 stalks celery… chopped
0.5 bag quick cooking barley
2 Tbsp. Olive Oil
If you were unable to find quick cooking barley, soak the barley in boiling water before adding to the soup for about 10-20 minutes.
Combine all ingredients in saucepan with about 8 cups of water.
Bring to a boil and heat until barley and lentils are tender, adding more water if necessary.
Serve with salt, pepper, curry powder, and hot sauce on the table.
This makes a HUGE amount of soup. I suggest planning on freezing half.