INGREDIENTS:

• 1 Tbsp olive oil
• 1 & 1/2 cups onions, chopped
• 1 & 1/2 cups peeled carrots, chopped
• 3 large garlic cloves, minced
• 2 & 1/2 tsp ground cumin
• 10 cups (or more) vegetable broth
• 2/3 cup pearl barley
• 1 – 14.5 oz can diced tomatoes (do not drain)
• 2/3 cup dried lentils
• 4 cups coarsely chopped Swiss chard (packed, about 1/2 large bunch)
• 2 Tbsp fresh dill, chopped

Heat oil in large heavy pot, over medium-high heat.
Add onions & carrots. Saute until onions are golden brown, about 10 min.
Add garlic, stir 1 minute.
Stir in cumin, about 30 seconds.
Add the broth & barley. Bring to boil.
Reduce heat, partially cover & simmer 25 minutes.

Stir in lentils & canned tomatoes, with juice.
Cover, simmer until barley & lentils are tender, about 30 minutes.

Add chard to soup, cover and simmer until chard is tender, about 5 minutes.
Stir in dill. Thin if desired.

Season with salt & pepper.

Yield: 10 servings