Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)

Ingredients

1 Tbs Olive oil
1 1/2 C chopped Onions
1 1/2 C chopped peeled Carrots
3 large Garlic cloves, minced
2 1/2 tsp ground Cumin
10 C Vegetable broth
2/3 C Pearl barley
1 14 1/2 oz can diced Tomatoes in juice
2/3 C dried Lentils
4 C (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 Tbs chopped fresh Dill

Instructions

Heat oil in heavy large pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

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