Ingredients
1 medium carrot, chopped1 small onion, chopped1 celery rib, chopped1 teaspoon minced fresh gingerroot2 teaspoons olive oil1 garlic clove, minced1/4 cup dried lentils, rinsed1/4 cup medium pearl barley1 can (10 ounces) diced tomatoes with mild green chiles1 cup water1 cup vegetable broth1/4 teaspoon ground cumin1 tablespoon reduced-sodium soy sauce
Preparation
In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally.
Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.
