Recipe information
Yield
10 first-course
Ingredients
1
tablespoon olive oil
1
1/2 cups chopped onions
1
1/2 cups chopped peeled carrots
3
large garlic cloves, minced
2
1/2 teaspoons ground cumin
10
cups (or more) low-salt chicken or vegetable broth
2
/3 cup pearl barley
1
14 1/2-ounce can diced tomatoes in juice
2
/3 cup dried lentils
4
cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2
tablespoons chopped fresh dill
Need to make a substitution?
Preparation
Step 1
Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Step 2
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.