Lentil Barley Soup

Make this your standard lentil soup but vary the vegetables by substituting leeks or shallots for the scallions, adding zucchini or kale and replacing the barley and quinoa with brown rice for a slightly nutty flavor. Yield: 10-12 cups

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Step 1

Place the lentils, scallions, carrots, celery stalks, oregano, barley, quinoa and chicken stock in a 6 quart pot and bring to a boil over a medium high heat. Reduce the heat to low and simmer, uncovered, for two hours.

Step 2

Add the tomatoes and continue cooking for an additional one to two hours. Add salt and pepper to taste. Just prior to serving, add vinegar.