Contributed by adapted from Lean Bean Cuisine

Ingredients

2 tsp veg oil
1 med onion, diced
1 bell pepper, diced
1 cup diced celery
2 cloves garlic, minced
6-7 cups veg stock
2 cups diced rutabaga
1 cup dried lentils
1/2 cup pearl barley
2 carrots, diced
2 Tbsp minced parsley
1 Tbsp dried oregano
2 tsp dried thyme
1 1/2 tsp dried sage
1/2 tsp black pepper
2 cups crushed canned tomatoes
2 Tbsp dry red wine
1/2 tsp salt

Instructions

Heat the oil in a large saucepan and add the onion, bell pepper, celery, and garlic. Saute for 7 minutes. Add the water, rutabaga, lentils, barley, carrots, and seasonings (except the salt), and cook for 20 minutes at medium-low heat, stirring occasionally.

Stir in the crushed tomatoes and wine and cook for 20-30 minutes more, until the lentils and barley are tender. Ladle into soup bowls and serve hot; season with salt at the table. Makes 8 servings.

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