1 medium (2-1/2" dia) Onions raw
2 tsp Olive or extra virgin olive oil
1/2 cup Barley pearled dry uncooked
32 oz Chicken broth reduced sodium canned
1/2 tsp, ground Oregano dried
1/2 tsp Cumin seed ground or whole
1/4 tsp Chili flakes or crushed red pepper spice
- Chop onion, garlic and carrots.
- Saute in olive oil.
- Rinse and sort lentils, removing any stones.
- Place all ingredients in stockpot, cover and simmer until the lentils and barley are tender, about one hour.
Fresh oregano leaf is used as garnish in recipe photo.