1/3 cup pearl barley, rinsed
2 tbsp olive oil
2 carrots, sliced
2 celery stalk, sliced
2 onions, chopped
8-10 cups beef stock
1 1/3 cups red lentils, rinsed
black pepper, freshly ground
Place red lentils in a bowl and cover with 1 inch water.
Bring beef stock to a boil.
Barley - In a small pot bring to boil then simmer 10 minutes.
Drain barley and add to large pot of beef stock.
Saute the onions, carrots and celery for 6-7 minutes.
Add the red lentils and sauteed vegetables to beef stock.
Stir well and simmer for 30 minutes, or until cooked.