Lentil and Barley Soup

Serves: unknown--I'll let you know when I try it!

1 cup lentils
1/3 cup pearl barley
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/2 ounces Italian-style or regular stewed tomatoes, undrained
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

1. Sort through lentils to remove debris and shriveled beans, then rinse.

2. Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes.

3. Cover and cook on low heat for 13 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).

Serve with a baguette, and olive oil for dipping.

Recipe from flylady.net