1 tablespoon olive oil
1½ cups chopped onion
3 large cloves garlic, minced (about 1 tablespoon)
2½ teaspoons ground cumin
9 cups low or reduced-sodium chicken or vegetable broth
2/3 cup barley, rinsed and drained
1 14 1/2 ounce can diced tomatoes, not drained
2/3 cup brown lentils, sorted, rinsed, and drained*
1½ cups peeled carrots, sliced or diced
5 cups packed, or more, coarsely chopped fresh kale
2 teaspoons dried dill, or 2 tablespoons fresh dill
Ground black pepper to taste

1. Heat oil in a large pot over medium-high heat. Add chopped onion and sauté until golden brown. Add garlic and simmer for a minute. Add cumin and stir for 30 seconds.

2. Add broth, barley, tomatoes with juice, and lentils, and bring to a boil. Reduce heat, partially cover, and simmer for 15 minutes.

3. Add carrots and kale. Cover and simmer until barley, lentils, and vegetables are tender, about 10 minutes.

4. Season with dried or fresh dill, and pepper. If desired, thin with more broth or water.

*Before cooking, it’s always best to rinse and sort your lentils, removing any dirt, stray pebbles, or twigs.

Makes approximately 12 – 1 cup servings.

Freezes well.

Mary Hunt, MS, RDN
3/24/24