• 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


In a large soup pan, heat 1/2 cup of olive oil on medium-low. After three to five minutes, when the oil is hot, add in the chopped vegetables. Stir to coat the vegetables with oil and cook until soft. This will take about 30-40 minutes. Stir the mixture often.

While the vegetables are cooking, dissolve the bouillon cubes in a portion of the eight cups of hot water, perhaps two cups. When the vegetables are cooked, add the remaining six cups of water with the dissolved bouillon cubes to make 8 cups total. Add the tomatoes and stir thoroughly.

Add the lentils, barley, fresh herbs, and black pepper. Stir to mix thoroughly. Cover the pot and cook the soup on a medium-low heat for about 40 minutes.

Test the barley to make sure it is cooked. Cooked barley should be firm, but chewable.