Barley and Lentil Soup with Swiss Chard

Name: Barley and Lentil Soup with Swiss Chard
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 1 1/2 cups chopped onions; 1 1 1/2 cups chopped peeled carrots; 1 3 large garlic cloves, minced; 1 2 1/2 teaspoons ground cumin; 1 10 cups (or more) low-salt chicken or vegetable broth; 1 2/3 cup pearl barley; 1 1 14 1/2-ounce can diced tomatoes in juice; 1 2/3 cup dried lentils; 1 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch); 1 2 tablespoons chopped fresh dill

From the kitchen of Carly

Hearty barley and lentils simmered with caramelized onions, carrots, and cumin until tender, then finished with fresh Swiss chard. This warming soup is substantial enough for dinner, naturally satisfying, and gets better as it sits.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
11 1/2 cups chopped onions
11 1/2 cups chopped peeled carrots
13 large garlic cloves, minced
12 1/2 teaspoons ground cumin
110 cups (or more) low-salt chicken or vegetable broth
12/3 cup pearl barley
11 14 1/2-ounce can diced tomatoes in juice
12/3 cup dried lentils
14 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
12 tablespoons chopped fresh dill

Instructions

Heat oil in heavy large nonreactive 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.