Lentil Barley Soup Provencal - Floating Balance Cellars®

Ingredients

• 1 lb of lentils, picked over and rinsed
• 1/2 cup of pearled barley
• 4 quarts of chicken stock
• 2 hot Italian sausages, casings removed and broken into 1/2 inch pieces
• 1 tablespoon herbes de Provence
• 1 tablespoon salt
• 2 medium leeks, trimmed (leaving some green), split, washed and cut into 1/2 inch pieces
• 1 large onion, cut into 1/2 inch pieces
• 2 carrots, peeled and cut into 1/2 inch pieces
• 5 large garlic cloves, crushed and coarsely chopped
• 1/2 teaspoon Tabasco sauce (green or red)
• 1/2 cup grated Monterrey Jack, manchego or mozzarella cheese (optional)