2 cups dried lentils (rinsed)
5 carrots (chopped)
2 teaspoons dried oregano
1/2 cup pearl barley
12 cups water
1 can 14.5 ounce low-sodium whole peeled tomatoes (coarsely chopped)
1 tablespoon red wine vinegar
1/2 teaspoon salt
- Place a large soup pot on the stove and add lentils, scallions, carrots, celery, oregano and barley and water. Bring to a boil.
- Reduce the heat to low and simmer, uncovered, for one hour.
- Add the tomatoes and continue cooking about 45 minutes. Just before serving, add vinegar.