Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 ribs celery, chopped
- ½ bell pepper, chopped
- 4 sun-dried tomatoes, chopped
- 1 tsp. basil
- ½ tsp. oregano
- 1 Tbsp. tomato paste
- 3 (14.5 oz.) cans low-sodium vegetable broth
- 1 (14.5 oz.) can diced tomatoes
- ½ cup pearl barley
- ½ cup dried lentils
- 2 Tbsp. chopped fresh parsley
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Instructions
- In a large nonstick saucepan, heat oil over medium-high heat. Sauté onions and garlic until translucent (5-6 minutes).
- Add carrots, celery, bell pepper, sun-dried tomatoes, basil, and oregano. Cook until red bell pepper is just softened, stirring occasionally (8-10 minutes). Add tomato paste and cook until fragrant (1 minute).
- Deglaze pan by stirring in broth and tomatoes. Bring to a boil. Stir in barley and lentils. Reduce heat to low and simmer until barley and lentils are tender, stirring occasionally (1½ hours).
- Garnish with parsley to serve.