Jan's Lentil Soup
8 cups soup stock
3/4 (15-ounce) package lentils
1/4 cup barley
handful baby carrots, sliced
6 large mushrooms, sliced
2 to 3 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
2 sprigs fresh rosemary, minced
2 small red potatoes, chopped
salt, to taste
pepper, to taste
In a large pot, add soup stock, lentils, and barley. Bring to a boil, then turn the heat down, cover and let simmer.
2. Add carrots and mushrooms to the pot.
3. Put the olive oil in a small frying pan and saute the onions and garlic until soft.
4. Add thyme, rosemary, and the onion/garlic mixture to the pot. Continue to simmer until, when you test the lentils, they are almost done.
5. Add the chopped potatoes. Continue cooking until the potatoes are tender. Season with salt and pepper. This is really good served with big toasty slices of the Outrageously Big Bread recipe from this site.
Source of recipe: This is my own version of lentil soup, but this time I used the Compost Soup Stock recipe that was posted by TheOrchid.