Lentil Barley Soup

Lentils

• 1 cup dry lentils
  
• 4 cups water
  

1. Place lentils and water in a saucepan and bring to a boil.
2. Reduce heat to a low boil, and cook about 30-40 minutes until lentils are soft.
3. Strain the water off, and set aside.

Soup

• 4-6 cups vegetable broth
  
• 1/4 cup cooking sherry
  
• 1 tablespoon olive oil
  
• 15 ounces can tomato sauce
  
• 1/2 cup diced onions
  
• 2 carrots, shredded
  
• 1 celery stalk, sliced thin
  
• 2 garlic cloves, minced
  
• 1/2 cup pearled barley
  
• 2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 1 teaspoon Mrs. Dash onion & herb
  
• 1 teaspoon Weber garlic & herb
  
• 1/3 cup fresh cilantro
  

1. Place strained lentils and all remaining ingredients except barley and cilantro in a large stock pot, and bring to a boil.
2. Once boiling add the barley, and cook on a low boil for about 30 minutes, or until barley is cooked.
3. Mix fresh cilantro into the soup, and serve!