Saute for about 10 minutes:
1/2 onion, finely chopped
4 stalks celery, chopped (celery leaves reserved)
1 T. Butter
2 tsp. oil
Add:
1/2 cup barley (uncooked), rinsed
1/2 cup dried lentils (uncooked), rinsed
8-10 cups water
2-3 T. chicken bouillon
1 1/2-2 tsp. lemon pepper seasoning
1/2 tsp. onion salt
about 1 tsp. sugar
1 T. dried parsley (grind in fingers while adding)
3 T. chopped celery leaves (from the tops of the stalks)
Bring to rolling boil and simmer for 1 1/2-2 hours. Then add:
1-2 carrots, chopped thin
3 small potatoes or 1 large, chopped in small pieces with skin on
Bring to boil and simmmer for about 20 minutes, until potatoes and carrots are tender.
I just kind of made this up today. I kind of measured... you may need to adjust the seasonings to fit your taste. It's pretty good, at least I really enjoyed it. I just didn't feel like cooking meat today, so I threw together this little vegetarian number. The lentils give the broth a nice rich flavor and it is delicious and healthy! We just canned a bunch of lentils and barley for food storage so I've been trying to get creative with some food storage recipes. Even if your weary about barley or lentils, just try it. They are both very mild tasting and very filling!!! Enjoy!
