Barley-Lentil Soup | Brown University Health

Ingredients

• 8 cups of water
• 2 cups of carrots, sliced thin
• 1 28-oz. can of tomatoes
• 1 cup onion, diced
• 1 cup celery, chopped small (about 6 stalks)
• 3/4 cup lentils
• 3/4 cup barley
• 1/2 cup of olive oil
• 6 bouillon cubes (vegetable, chicken, or beef)
• 3 cloves of garlic, diced
• 2-3 sprigs of fresh rosemary
• A handful of fresh oregano
• A dash of black pepper