Source: MT Harvest of the Month and Chop Chop

Yield: 6 Servings
Cost/Serving: $0.88

Ingredients:

1/2 cup lentils, rinsed and picked over for ones that don’t look good

2 scallions, including greens, sliced

1/2 carrot, scrubbed or peeled and sliced

2 celery stalks, including leaves, sliced

1/4 tsp dried oregano

1/8 cup raw barley or brown rice

6 cups chicken, beef, or vegetable stock

8 oz whole peeled tomatoes, coarsely chopped

Salt and pepper to taste

6 lemon wedges

1/2 Tbsp fresh basil, parsley, or cilantro leaves

Directions:

  1. Put lentils, scallions, carrot, celery, oregano, barley or rice, and stock into a pot.
  2. Place the pot on the stove and turn the heat to high. Bring it to a boil. Once the ingredients come to a boil, lower the heat to low and simmer without the lid for about 2 hours to thicken the soup. Stir occasionally to make sure it’s not sticking.
  3. After about 2 hours the pot should be about 1/4 less full than when you started.
  4. Add the tomatoes and continue to cook the soup for 1-2 more hours, stirring occasionally. 5. Once the soup has finished cooking, taste it, and add a little bit of salt and pepper if you like. 6. Serve the soup right away with lemon wedges and basil, parsley, or cilantro, or store the soup in a covered container in the refrigerator for up to 2 days.
  5. Once the soup has finished cooking, taste it, and add a little bit of salt and pepper if you like.
  6. Serve the soup right away with lemon wedges and basil, parsley, or cilantro, or store the soup in a covered container in the refrigerator for up to 2 days.

screenshotPrintable Recipe PDF