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The Island Vegetarian The Island Vegetarian is the newsletter of the Vegetarian Society of Hawaii. They are a non-profit volunteer organization founded in 1990 to promote human health, animal rights, and protection of the environment by means of vegetarian education.

Reprinted with permission from William Harris, M.D..

Newsletter: Volume 15, Issue 4, October-December 2004
By Mary Arakaki, RD

Lentil-Barley Soup

Ingredients

Soup Mix: Lentil-Barley
Yield: About 3 cups

Alternate the lentil and barley layers in a clear jar to create an attractive gift.

• 1 1/2 cups lentils
• 1/2 cup pearl barley
• 1/3 cup dried chopped onion
• 1/4 cup dried celery flakes
• 2 Tablespoons dried parsley flakes
• 2 teaspoons salt
• 1/2 teaspoon oregano leaves
• 1/4 teaspoon thyme leaves

Sort the lentils and stir in the barley. Combine the dry seasonings and place them in a small bag separate from the lentils and barley. The mix can be stored in an airtight container for up to 6 months.

Lentil-Barley Soup

• 2 3/4 cups Lentil-Barley Soup Mix (1 recipe)
• 9 cups water
• 1 (14.5 oz.) can diced tomatoes

Directions

Slow Cooker

Rinse and drain the lentils and barley and place them in a 3 1/2 quart slow cooker. Add the water, tomatoes and seasoning mix. Cover and cook on high for 8 to 10 hours, on low for 12 to 14 hours, or until the lentils and barley are tender.

Stove Top Method

Increase the water to 10 cups. Bring to a boil. Reduce the heat, cover and simmer 1 1/2 to 2 hours.

Optional

Add 1 large carrot, thinly sliced or shredded.

Add 1 10-ounce package of frozen chopped spinach or 4 cups chopped fresh spinach.

Omit dried celery from the mix and cook with 1 chopped celery rib.