Escarole Bean Stew

by Kristen Heigl
(Staten Island, NY, USA)

As a little girl I always remember my family making lentil soup, this is a different twist on my classic favorite!

INGREDIENTS

1 bag of green lentils, rinsed

1 cup of barley, rinsed

2Tablespoons olive oil

1 cup carrots, chopped

1 cup celery, chopped

2 garlic cloves, minced

2 Tablespoons basil

2 Tablespoons oregano

2 Tablespoons parsley

1 teaspoon thyme

1 bay leaf

3 teaspoons salt

4 cups of chicken broth

4 cups of water

1 (14oz) can crushed tomatoes

PREPARATION

Rinse and drain the barley and lentils, set aside.

Saute in a large pot the carrots, celery, garlic in a pan with the olive oil until browned.

Add the broth, water, seasonings, barley, lentils and crushed tomatoes into the vegetable pot.

Simmer on medium heat for an hour and a half.