This soup combines a duo of lentils and barley for a hearty soup that is perfect in the fall but delicious all year round. Serve with our Cheese and Garlic Drop Biscuits, and a crisp garden salad for a delicious and satisfying meal.
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 cups prepared vegetable broth, plus 2 cups water (reserved)
1/2 pound raw lentils, rinsed
3/4 cup pearl barley, rinsed
2 large stalks of celery, diced
2 large carrots, diced
1 generous cup shredded green cabbage
1 28-ounce can of diced tomatoes, undrained
1/4 cup dry red wine
2 tablespoons apple cider vinegar
1/3 cup chopped fresh parsley
2 teaspoons seasoned salt
1 tablespoon vegan Worcestershire sauce
2 teaspoons paprika
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon red pepper flake
1 large bay leaf
salt and freshly ground black pepper to taste
Heat a large soup pot over medium heat. Add the oil, then add the onion and saute until the onion is translucent. Add the garlic and continue to cook for one minute more.
Add the remaining ingredients to the pot (with the exception of the salt and pepper and the reserved 2 cups of water).
Bring the soup to a rapid simmer, then lower the heat. Cover and simmer gently for about 35 to 45 minutes, occasionally stirring until the lentils, barley, and vegetables are all tender.
Uncover, and stir the reserved two cups of water into the pot. Return to a rapid simmer, then reduce the heat and simmer gently for another 5 minutes.
Add salt and freshly ground black pepper to taste.
If time allows, let the soup stand off the heat for 1 to 2 hours, then reheat before serving. This will allow the flavors to develop more.
Refrigerate any leftover soup and enjoy within one week or freeze it for up to three months.